Pumpkin Chiffon Pie

This weekend I was invited to a Friendsgiving feast and as is tradition, I whipped something up for the occasion. And since my cooking skills leave much to be desired, I tried my hand at a Pumpkin Chiffon Pie, a staple dessert at my family’s Thanksgiving day meals. Here is the recipe I followed and how it turned out!

Ingredients

Graham Cracker Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 6 Tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar

Pumpkin Chiffon Filling

  • 1/2 cup granulated sugar
  • 2 envelopes unflavored gelatin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup milk
  • 2 egg yolks
  • 1 cup canned pumpkin
  • 1 cup whipping cream
  • 2 tablespoons sugar

(Optional) Whipped Cream Topping

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare crust by mixing your graham cracker crumbs, melted butter and granulated sugar
  2. Grease pie pan with margarine or butter
  3. Pack crust mixture onto the bottom and sides of the pan. Using the bottom of a measuring cup works great.

14.  Cover crust with saran wrap and put in the fridge to chill for 30 minutes to an hour

5. Over a medium heat in a saucepan mix together 1/2 cup sugar, gelatin, cinnamon, salt, ginger and nutmeg. Then stir in milk and wait till everything dissolves.

6. In a separate bowl slightly beat the egg yolks.

7. Slowly stir the hot milk mixture into the egg yolks and move this mixture back into the saucepan.

8. Stir in the pumpkin and allow the mixture to reach a boil. Reduce heat.

9. Cook and stir this mixture for 2 minutes.

 

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10. Transfer the contents to a bowl, cover, and let this mixture chill for 30 minutes or until the mixture has thickened up.

11. In a separate (chilled) mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar with (chilled) beaters of an electric mixer on a medium speed until mixture is fluffy and forms soft peaks.

12. Fold this whipped cream mixture into the cooled pumpkin mixture.

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13. Transfer the mixture on top of the chilled graham cracker crust, cover the pie and let chill for another 2+ hours.

4

(Optional)

14. Combine all whipped cream ingredients (the same way you did in Step 11 with the addition of vanilla) and serve cold with your pie!

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One Comment Add yours

  1. Yummy. Thanks for sharing.

    Like

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