Mincemeatpumpkin Chiffon Pie Recipes

PUMPKIN CHIFFON PIE

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.

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.

PUMPKIN AND MINCEMEAT HOLIDAY PIE

Steps:

• Spread mincemeat evenly in bottom of pastry shell.
• Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
• Pour over mincemeat in shell.
• Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
• Cool, serve garnished with whipped cream.

MINCEMEAT-PUMPKIN PIE

Steps:

• Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well.
• Add the eggs and heavy cream.
• Beat until smooth using a rotary or electric mixer.
• Stir in the mincemeat and pour into the unbaked pie shell.
• Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set.
• Cool slightly on a wire rack and serve warm.

PUMPKIN CHIFFON PIE

Steps:

• Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
• In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
• Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

MAPLE-PECAN-PUMPKIN CHIFFON PIE

Steps:

• Refrigerate pie crust until ready to use.
• In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
• In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
• Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
• Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
• Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
• Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
• In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
• Add the whites and about 1/3 of the whipped cream to the chilling.
• Fold gently until evenly combined.
• Add the remaining whipped cream and fold again until evenly mixed.
• Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
• Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
• To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.