PUMPKIN CHIFFON PIE, WITH ORANGE TINGE
Steps:
- Bake piecrust and set aside. In a 2 qt. saucepan stir together gelatin, spices, and sugar. In a separate bowl beat together egg yolks and milk, add to sauce pan. Cook over medium heat, stirring constantly until mixture comes to a boil. Add pumpkin, orange zest and juice to saucepan and combine well. Transfer to mixing bowl and chill until set. While mixture is chilling beat egg whites with sugar until stiff peaks form. Fold carefully into chilled pumpkin mixture. Fill pre-baked piecrust with mixture and chill for at least 6 hours. Top with whipped cream and serve. *If using a whipped cream dispenser you can add different flavors for a lovely addition to this pie. Try adding pumpkin pie spices, vanilla, ginger, or your favorite liqueur, like Kahlua.
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Home Styles
[email protected]This pie is a keeper!
Anna Bell
[email protected]This pie is the perfect fall dessert.
Angel Labha
[email protected]I'm so glad I found this recipe.
R V
[email protected]This pie was easy to make and turned out perfect.
Wadoud ADJADO
[email protected]This pie is a must-try for any pumpkin pie lover.
Mehwish riaz
[email protected]I will definitely be making this pie again.
Abdelkarim El haddad
[email protected]This pie was a hit! Everyone loved it.
Kinkhan Kinkhan
[email protected]This pie was delicious! The chiffon filling was so light and airy, and the pumpkin flavor was perfect.
Yasteel Singh
[email protected]This pie was very good! The chiffon filling was light and fluffy, and the pumpkin flavor was subtle but still present. I would definitely make this pie again.
Noman Bhatti
[email protected]This pie was a bit too bland for my taste. The chiffon filling was very light and fluffy, but it needed more flavor. I would recommend adding more spices next time.
Tarabianca Wright
[email protected]I love pumpkin pie, and this chiffon version was a nice change of pace. The filling was very light and airy, and the orange zest added a nice citrusy flavor. I would definitely make this pie again.
Adrik Adrik
[email protected]This pie was very easy to make, and it turned out beautifully. The chiffon filling was light and fluffy, and the orange zest added a nice citrusy flavor. I would definitely recommend this recipe to anyone looking for an easy and delicious fall desser
Joyce Abuah
[email protected]I had a hard time finding canned pumpkin, so I used fresh pumpkin puree instead. The pie still turned out great! The chiffon filling was very light and fluffy, and the pumpkin flavor was rich and creamy. I would definitely recommend using fresh pumpk
Irene Dante
[email protected]This pie was a bit too sweet for my taste, but otherwise it was very good. The chiffon filling was very light and fluffy, and the orange zest added a nice citrusy flavor. I would recommend using less sugar next time.
Sanjida Mila
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good! The chiffon filling was so light and airy, and the pumpkin flavor was subtle but still present. I would definitely make this pie again.
bangla sobuj
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor and texture of the chiffon filling, and the orange zest added a nice citrusy touch. I will definitely be making this pie again.
Hannah Attebury
[email protected]This pumpkin chiffon pie was a delightful treat! The combination of pumpkin, orange, and spices was perfectly balanced, and the chiffon filling was light and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and festi