Best 2 Fluffy Pumpkin Chiffon Pie Recipes
Pumpkin chiffon pie is a delightful and popular dessert that combines the classic flavors of fall with a light and airy texture. This pie is perfect for any occasion, from Thanksgiving dinner to a casual gathering with friends. With its creamy pumpkin filling and fluffy whipped topping, this pie is sure to be a hit.
Let's cook with our recipes!
FLUFFY PUMPKIN CHIFFON PIE
This delicious pie is so light and fluffy that folks will have room for a slice no matter how full they are! Guests are always delighted with the delicate flavor.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours., Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers.
Nutrition Facts : Calories 274 calories, Fat 8g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 220mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
LIGHT AND FLUFFY PUMPKIN CHIFFON PIE
This fluffy and light treat from my mother is a nice variation of traditional pumpkin pie. The spices aren't overwhelming so it appeals to all.-Jane Bradford, Decatur, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in the brown sugar, milk and pie spice. Cook and stir over medium heat until brown sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reads 160° (do not boil). Remove from the heat; whisk in pumpkin. Cover and refrigerate for 1 hour, stirring occasionally. , In a small heavy saucepan, combine egg whites and sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into pie shell. Cover and refrigerate for 4 hours or until set. Serve with whipped topping.
Nutrition Facts : Calories 273 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 144mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- For the perfect pumpkin puree, choose a sugar pumpkin or butternut squash. These varieties have a naturally sweet and smooth texture.
- Make sure your cream cheese is at room temperature before using it. This will help it blend smoothly with the other ingredients.
- Don't overbeat the egg whites. Overbeaten egg whites will make your pie tough.
- Bake the pie in a preheated oven. This will help to prevent the crust from becoming soggy.
- Let the pie cool completely before serving. This will allow the flavors to develop and the texture to firm up.
Conclusion:
This fluffy pumpkin chiffon pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, flaky crust, and fluffy whipped topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin chiffon pie a try. You won't be disappointed!
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