Orange Pumpkin Chiffon Dessert Recipes

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NO-BAKE ORANGE CHIFFON PIE



No-Bake Orange Chiffon Pie image

You'll be greeted with smiles when you put Tina Dierking's no-bake dessert on your menu. "This pie is wonderfully refreshing in the summer," says the Showhegan, Maine reader. "It's an old recipe that stands the test of time."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 package (3 ounces) orange gelatin
1 tablespoon sugar
3/4 cup boiling water
1/2 cup orange juice
1 teaspoon grated orange zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.

Nutrition Facts : Calories 223 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 2g protein.

ORANGE PUMPKIN CHIFFON DESSERT



Orange Pumpkin Chiffon Dessert image

When pumpkin season rolls around, I like to find new ways to enjoy it in almost all my cooking. This creamy dessert feels so festive this time of year-;it gives you classic pumpkin pie flavor with just a kiss of orange. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon unflavored gelatin
1/4 cup orange juice
1-1/4 cups canned pumpkin
1 cup sugar, divided
1/2 cup 2% milk
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 large eggs, separated, room temperature
1/2 teaspoon vanilla extract
Whipped topping and additional ground cinnamon, optional

Steps:

  • In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.

Nutrition Facts : Calories 204 calories, Fat 3g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

ORANGE PUMPKIN LOAF



Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
  • In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

VINTAGE GOLDEN PUMPKIN PIE (1950S)



Vintage golden pumpkin pie (1950s) image

Provided by Click Americana

Time 1h10m

Number Of Ingredients 11

1/3 cup boiling water
1/2 teaspoon salt
1-1/4 teaspoons cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
Dash of nutmeg
2 eggs beaten
1 cup light brown sugar
1-1/2 cups canned pumpkin (solid pack)
1 tall can (1-2/3 cups) evaporated milk
1 package pie crust mix, or your own favorite pie crust recipe

Steps:

  • Blend boiling water, salt, and spices together. Combine this mixture with the beaten eggs, brown sugar, pumpkin and evaporated milk.
  • Mix well. Pour into unbaked pie shell.
  • Bake at 375 F for 55 minutes.

Nutrition Facts : Calories 250 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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