Time 20m Yield 8 servings. Number Of Ingredients 11 Steps:

In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

Time 1h50m Yield 8 Number Of Ingredients 12 Steps:

Mix the gelatin and water in a small bowl, and set aside. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Time 4h10m Yield 8 to 10 servings Number Of Ingredients 15 Steps:

Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely. Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes. Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes. Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight. Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

Time 20m Yield 16 servings. Number Of Ingredients 12 Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Number Of Ingredients 19 Steps:

Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.) Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours). Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately. Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

Time 8h30m Yield 1 pie and 2 shells, 12 serving(s) Number Of Ingredients 15 Steps:

Make crust: Sift flour and salt into bowl. Pour oil into measuring cup and add enough cold milk to make 3/4 cup. Pour into flour and stir with a fork until mixed. Save 1/2 for another time, or make 2 crusts. Roll, make standing rim, and prick with fork. Bake at 450° for 8-10 minutes, or until golden. In a saucepan, mix brown sugar, spices, salt and gelatin. Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly. Stir into saucepan with sugar and spice mixture. Stir over medium-high heat until mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds, but not too stiff. Beat egg whites until very frothy and they start to form soft peaks. Very gradually pour in sugar beating constantly until stiff peaks are formed. Fold into pumpkin mixture and gently pour into crust. Chill until firm. (this sometimes takes 4-6 hours). If feeling decadent, top with homemade whipped cream.

Yield 10 Number Of Ingredients 11 Steps:

Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently. Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat. Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours). Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Time 2h55m Yield 6 Number Of Ingredients 13 Steps:

In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened. In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Time 6h45m Yield Eight servings Number Of Ingredients 21 Steps:

To make the crust, butter a nine-inch Pyrex pie plate. Preheat the oven to 350 degrees. Break the wafers into pieces. Place in processor and make fine crumbs, about one and one-third cups. Add the butter and pulse five to six times or until the crumbs are coated with butter. Empty the contents into the pie plate, reserving one tablespoon for garnish. Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border. Use a glass to press the remaining crumbs into the bottom of the dish. Bake for 8 to 10 minutes. The crust should set, but not brown. Cool and set aside. To make the filling, melt the butter in a heavy three-quart saucepan. Stir in the apples, sugars, spices and rind. Bring to a slow boil. Cover and simmer for five minutes. Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon. Stir occasionally. Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn. Immediately remove the pot from the heat. Stir in the pumpkin, gelatin and salt. Blend well and return to flame. Cook on low heat until the mixture is very hot, stirring constantly. Blend the yolks into the half-and-half. Gradually whisk into the filling. Heat slowly to just under boiling, about one-and-a-half to two minutes. Empty the filling into a processor. Puree for 45 seconds. Pour into a large bowl and place over ice for five minutes to cool to room temperature. Stir occasionally. The filling can also be cooled in the refrigerator. Beat the egg whites until soft peaks form. Add sugar, one tablespoon at a time, to form a meringue. Beat 30 seconds longer. Stir a quarter of the egg whites into filling. Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish. Mound the filling into the pie shell. Smooth surface with a spoon. Chill until set, about six hours or longer. To make the garnish, whip the cream in a chilled bowl. As it starts to thicken, add the sugar and vanilla. Beat until fairly thick. Pipe or spoon around the edge of the pie. Sprinkle the top with the reserved crumbs and nuts.

Time 1h15m Yield 1 pie, 4 serving(s) Number Of Ingredients 25 Steps:

  1. The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
  2. Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
  3. Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
  4. Combine all the ingredients for the ‘SPICE MIXTURE’ mentioned in ingredience.
  5. Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of ‘spice mixture’. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer – about 30 minutes. Cool to room temperature (about 1 - 2 hours).
  6. Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
  7. In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of ‘Spice Mixture’. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
  8. Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
  9. Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes). (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don’t end up with scrambled eggs - before beating them to stiff peaks).
  10. Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
  11. Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired. Serve immediately, or refrigerate untio needed.

More about “pumpkin chiffon pie recipes”

Time 40m Yield 8 servings Number Of Ingredients 16 Steps:

Mix all ingredients just until they are bound together. Press into bottom and sides of 9-inch pie plate. Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat. Soften gelatin in water, and stir into pumpkin mixture. Chill. When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill. Serve topped with whipped cream.