How To make Pumpkin and Chocolate Chiffon Pie
Crust: 2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling: 1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish
Melt the chocolate morsels and Crisco over hot, but not boiling, water in a double boiler. Mix well. Stir in walnuts. Press over bottom & sides of a foil-lined 9" or 10" pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill with pumpkin chiffon filling.
In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to a small bowl. Chill over ice bath until mixture mounds from spoon, about 30 minutes. In small bowl, beat egg whites until soft peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into choco-walnut crust. Chill until firm (about 1 hour). Garnish with chocolate shavings, if desired.
How To make Pumpkin and Chocolate Chiffon Pie's Videos
Jennifer Garner's Pretend Cooking Show - Episode 49: Chiffon Pie
#PretendCookingShow: Chiffon Pie. ???????????? #KitchenAidAmbassador Summertime for the Garner Girls: there was always a garden. Farmers markets were king. We ate dinner on the deck my dad built. And for dessert, we had mom’s chiffon pie. ☀️????
Mom’s pie had an irresistible crunch:chew ratio. Just sweet enough, not a bit more. And the filling—peaked whipped cream with berries and/or whatever stone fruit smelled fresh at the fruit stand—absolute summer heaven. Perfect for company, but with middle-of-the-week ease, this Southern Living standard felt just right for a Pretend Cooking Show with Pat Garner.
My work with @kitchenaidusa comes honestly—everything from mom’s kitchen was mixed with a KitchenAid hand mixer, and it’s still true today. Case in point: beaten egg whites and whipped cream for your new favorite dessert. Let me know how it goes! #ad
Peach Chiffon Pie from Southern Living Cookbook, 1989
Courtesy of Mrs. Clifford B. Smith, Sr.— White Hall, Maryland
Ingredients:
- 3 egg whites
- 1 cup sugar
- ⅔ cup saltine cracker crumbs
- ¼ tsp baking powder
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 1 cup whipping cream
- 2 Tbsp sugar
- 2 cups sliced fresh peaches (~1 lb)
.
Directions:
1. Preheat oven to 325°.
2. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
3. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Fold in cracker crumbs, baking powder, pecans, and vanilla.
5. Spoon meringue mixture into a buttered 9 inch pie plate. Bake for 30 minutes. Let cool.
6. Meanwhile, beat whipping cream at high speed until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form.
7. Fold in sliced peaches and spoon evenly over meringue crust.
8. Chill pie until ready to serve.
9. Yum.
Making Chocolate Pumpkin Pie.wmv
Here's a chocolate variation on the traditional pumpkin pie. The texture of the pumpkin still shines through, and a rich chocolate flavor spiced with cinnamon and nutmeg makes this pie one to remember. It's easy to make, too! Recipe and more at cavalcadeoffood.blogspot.com
Pumpkin chiffon pie just might change the way you think about pumpkin pie
After the big Thanksgiving meal, it's a light dessert that's just right.
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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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:
Pumpkin Chiffon Pie
This is a delicious spin on the classic pumpkin pie, offering a light and fluffy alternative.
The original recipe can be found in Elegant but Easy Cookbook by Marion Fox Burns & Lois Levine
It's truly delicious so enjoy! :)