I Tested Pumpkin Chiffon Pie: Bon Appétit Review #49
Today I'm making a Pumpkin Chiffon Pie from Bon Appétit developed from the Bon Appetit Test Kitchen. Molly Baz and Adam Rapoport demonstrated the recipe on BA's channel last week. If you like the taste of pumpkin pie, but want a lighter texture, this pie is your answer! The recipe calls for whipped unpasteurized egg whites; however, I substituted with pasteurized egg whites from the carton and had a great result. A creamy and light pumpkin filling inside a crispy and crunchy graham cracker crust, all topped with a fluffy whipped & sour cream topping. It's amazing, and it doesn't even need to chill overnight! Just 3 hours in the refrigerator and this was ready to be enjoyed. So whether you've been planning your Thanksgiving dessert for weeks or you're more of a last-minute dessert planner -- this pie has got you covered!
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Recipe:
INGREDIENTS
Crust
12 graham crackers
2 Tbsp. sugar
¼ tsp. kosher salt
6 Tbsp. unsalted butter, melted, slightly cooled
Filling and Assembly
1 envelope unflavored gelatin (2½ tsp.)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ (scant) cup plus 2 Tbsp. sugar, divided
¾ tsp. kosher salt, divided
3 large egg yolks
¾ cup whole milk
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
3 large egg whites
¾ cup heavy cream
¼ cup sour cream
Tags: #PumpkinPie #Thanksgiving #MollyBaz
How to Make Pumpkin Chiffon Pie | Parents
Watch as Parents shows you how to make pumpkin chiffon pie! This easy recipe is a perfect fall recipe that you can bake throughout the fall season. For this pumpkin pie recipe, crush ginger snap cookies with melted, unsalted butter. Press the mixture into the bottom of a pie pan for the pumpkin pie crust. Freeze the pie crust for at least two hours. For the pumpkin pie filling, mix gelatin with apple cider, and set it aside. In a large saucepan over medium heat, mix kosher salt, milk, egg yolks and pumpkin. Whisk this mixture over medium heat for about 10 minutes, then completely whisk in the gelatin after removing the saucepan from heat. Let this pie filling cool in a large bowl for about 15 minutes, then refrigerate it for one hour. Using an electric beater, beat the egg whites and confectioner's sugar until they form stiff peaks. Stir in 1/4 of this egg white mixture into the pie filling, then gently fold in the rest until the white streaks are invisible. Put your pumpkin pie together in the crust pan, and chill for about four hours. This pie recipe only needs freezer time, so it's perfect for a holiday recipe you can put together while doing other tasks.
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Lilikoi Chiffon Pie | Light And Fluffy | Everyone Loves A Good Pie And This One Will Not Disappoint
Published October 2, 2022
Like the title says, this is the best lilikoi pie you'll ever try. One bite and you'll be hooked. No bakery on Oahu sells this delicious pie. Everyone who tries it absolutely loves this pie.
If you're in Oahu, Hawaii or Las Vegas, Nevada be sure to check out my PICKLE PASSION COOKBOOK in the library...it's free!!
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You can find this recipe under Desserts.
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