Grandma Browns Pumpkin Chiffon Pie Recipes

PUMPKIN CHIFFON PIE

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.

CAKI'S PUMPKIN CHIFFON PIE

Steps:

• Soften gelatin in cold water.
• Mix well and set aside.
• Beat egg yolks in a medium-sized saucepan.
• Add brown sugar, milk, pumpkin, pumpkin pie spice and salt to the yolks in the pan. Cook over low heat, stirring slowly constantly until the mixture is thick. About 5-7 min.
• Once the mixture has come together, remove the saucepan from heat and stir in the congealed gelatin.
• Pour the filling into a large bowl and chill in the fridge until thick. About 30 min.
• While the pumpkin mixture chills, begin the second half of the filling. In a medium bowl, beat the whipping cream until the liquid stiffens and soft peaks rise. The cream can be whipped with a whisk attachment on a stand mixer, using a hand beater or, if you're feeling strong, opt for a hand-held whisk and go to town. Once the cream sufficiently stiffens, set aside. Caki's Cooking Tip: Chill the bowl in the freezer for 10-15 minutes before adding the cream in order to shorten the whipping time.
• In a large clean bowl, beat egg whites until they are stiff. (Like whip cream, you'll know they're set when soft peaks form.) Caki's Cooking Tip: In order to ensure perfectly beaten egg whites: 1. Wipe the interior of the bowl with a lemon before adding the whites to get rid of any excess oils 2. Only whip egg whites at room temperature.
• Remove the pumpkin mixture from the fridge and gently fold into the egg whites one spoonful at a time.
• Once the egg whites and pumpkin are mixed, fold in the whip cream slowly. Ensuring not to flatten the egg whites.
• Mix until fully combined.
• Take out your premade crumb crust.
• Pour the filling into the crust and spread until even. Allow the pie to set in the fridge for at least an hour before digging in.
• Enjoy. Feel free to top the pie with a dollop of whip cream or a dash of cinnamon for presentation. The pie can be made ahead of time and stored in the fridge for 2-3 days before serving.

BEST EVER PUMPKIN CHIFFON PIE

Steps:

• Put the gelatin to soak in 1/4 cup cold water.
• Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
• Cook and stir this over simmering water till it thickens.
• Add the soaked gelatin until it dissolves.
• Remove from the stove and chill till filling starts to set.
• (I put the pot in ice water).
• Whip the 3 egg whites till stiff but not dry.
• Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
• Fill pie shell and chill several hours.
• Serve with Cool Whip.
• Preparation time is approximate.

PUMPKIN CHIFFON PIE I

Steps:

• Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
• Soften gelatin in cold water, then stir into hot mixture.
• Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

CHIFFON PUMPKIN PIE

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.

GRANDMA BROWN'S PUMPKIN CHIFFON PIE

Steps:

• separate eggs Mix egg yolks and add to pumpkin,sugar, salt spice and milk mix all ingriedents togeather; Beat 5 egg whites med stiff mix carefully into pumpkin mixture.Pour into pie shells. Bake at 425 degrees for 15 min 350 degrees for 35 min