How To make Pumpkin Chiffon Praline Pie
Pie shell; unbaked 1/3 c Butter; or margarine
1/3 c Brown sugar; packed
1/3 c Pecans; chopped
1 c Sugar
Gelatin,unflavored; 1-envelo 1 1/2 ts Pumpkin pie spice
3/4 ts Salt
1 cn Pumpkin,plain; 16-oz
4 Eggs
3/4 c Milk
Recipe by: Jo Anne Merrill 1-Bake pie shell in preheated 450 degree oven for 15 minutes. Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell. Bake for 5 minutes longer. Cool crust. 2-Combine 3/4 cup sugar, gelatin, spice and salt in double boiler. Stir in pumpkin,
slightly beaten egg yolks and milk. Cook, stirring constantly, over hot water for 15 minutes. Chill until thickened. 3-Beat egg whites until foamy. Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form. Place meringue in bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue. Turn into pie shell. Chill until firm. Serve topped with whipped cream. Jo Anne Merrill -----
How To make Pumpkin Chiffon Praline Pie's Videos
How to Make Pumpkin Pie Crisp
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Do you love the flavor of pumpkins? imperialsugar.com. A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection in this delicious dessert recipe. When served warm with vanilla ice cream, this Pumpkin Pie Crisp just might be better than the classic pumpkin pie! A perfect sweet treat for the Thanksgiving holidays. #imperialsugar #dessert #recipe #pumpkinpie #pumpkincrisp
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Pecan Pumpkin Pie
Pecan pumpkin pie is an absolute winner at any dinner party! It’s quick and easy to make and super delicious! Make this your pie throughout the holiday season! The recipe is for 2 -9 inch pies!
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Pumpkin Chiffon Pie
Change up your pumpkin pie for the Thanksgiving feast- a hearty buckwheat crust is balanced with a light and spicy pumpkin chiffon filling.
RECIPE:
The pie will keep for two days in an airtight container stored in the fridge.
RECIPE:
Professional Baker Teaches You How To Make PUMPKIN BARS!
Pumpkin Chiffon Bars are on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 8-inch (20 cm) square pan
Prep Time: 30 minutes
Ingredients
Praline Pecans
3 Tbsp (45 mL) water
1 Tbsp (15 mL) corn syrup or lemon juice
½ cup (100 g) granulated sugar
1 cup (100 g) pecan halves
Crust
1 ½ cups (375 mL) graham cracker, gingerbread cookie or digestive biscuit crumbs
½ tsp (1.5 g) ground cinnamon
6 Tbsp (90 g) unsalted butter, melted
Pumpkin Chiffon
¾ cup (175 mL) 1% or 2% milk
2 Tbsp (16 g) unflavoured gelatin powder (or agar powder)
2/3 cup (140 g) granulated sugar
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
1 ½ cups (375 g) pure pumpkin puree
1 ¼ cups (310 mL) whipping cream
Directions
1. Have a parchment-lined baking tray ready. Place the water and lemon juice into a medium saucepan and add the sugar. Bring this up to a boil over high heat without stirring, and occasionally brushing down the sides of the pot with water. Once the sugar turns an amber colour, remove the pan from the heat, add the pecans all at once and stir to coat. Spoon the pecans out onto the baking tray and spread into a single layer. Let this cool while preparing the crust and filling.
2. For the crust, lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides. Stir the graham crumbs with the cinnamon and add the melted butter, stirring until the crumbs are coated. Press this into the prepared pan and chill while preapring the chiffon layer.
3. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute. Add the sugar, cinnamon and ginger and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk, about 3 minutes. (If using agar agar powder, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.) Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to cool to room temperature.
4. Whip the cream until it holds a soft peak when the beaters are lifted. Fold this into the cooled pumpkin mixture in two additions, and spread in an even layer over the chilled crust. Chill this for at least 2 hours, uncovered.
5. Shortly before serving, chop the pecan pralines and sprinkle overtop before slicing to serve.
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How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit
Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs for dessert, will ask: 'What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?' Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.
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Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5 | Bon Appétit