Pumpkin Chiffon Pie Best Recipes

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PUMPKIN CHIFFON PIE

2009-11-27



Pumpkin Chiffon Pie image

A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.

Provided by Babs7

Categories     Pie

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 (29 ounce) can solid pack pumpkin
  • 1 teaspoon salt
  • 2 teaspoons cinnamon, sifted
  • 1/2 teaspoon ground ginger, sifted
  • 1/2 teaspoon ground cloves, sifted
  • 3 (7 g) envelopes unflavored gelatin
  • 5 large eggs, separated
  • 2 (12 ounce) cans evaporated milk
  • 1 3/4 cups sugar
  • 1/4 cup white corn syrup
  • 1/4 cup water
  • 3 ready made graham cracker pie crusts

Steps:

  • In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
  • Stir in separated egg yolks until well combined.
  • Stir in one can of evaporated milk.
  • Over medium heat, stirring constantly, heat to boiling.
  • Remove from heat and stir in second can of evaporated milk (to cool the mixture).
  • Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
  • In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
  • In small sauce pan, combine sugar, corn syrup, and water.
  • Bring to a boil and cook to soft ball stage.
  • With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
  • Continue to beat for 5 minutes.
  • Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
  • Cool until mixture will mound when dropped from spoon.
  • Spoon into pie shells.
  • Refrigerate so gel can set.
  • Will make filling for three 9 inch pies.
  • Top with Cool Whip or whipped cream and enjoy!

CHIFFON PUMPKIN PIE

2022-08-11



Chiffon Pumpkin Pie image

Make and share this Chiffon Pumpkin Pie recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
  • 1 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace or 1/2 teaspoon allspice
  • 1/3 teaspoon clove, ground
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 unbaked pie shell (9-inch)
  • 3 eggs, separated

Steps:

  • Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
  • Add milk and egg yolks. Mix well.
  • In another bowl, beat egg whites until firm.
  • Fold into pumpkin mix and pour into pie shell.
  • Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
  • I use the blender for all mixing.

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