Pumpkin Chiffon Coconut Crust Pie Recipes

PUMPKIN CHIFFON COCONUT CRUST PIE RECIPE

Steps:

• Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool. Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.

PUMPKIN-COCONUT PIE

Steps:

• Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.

CHIFFON PUMPKIN PIE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

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.

THREE-LAYER PUMPKIN CHIFFON PIE

Steps:

• 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
• 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
• 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
• 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
• 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
• 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
• 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
• 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
• 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
• (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
• 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
• 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
• Serve immediately, or refrigerate untio needed.

PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST

Steps:

• Mix all ingredients just until they are bound together.
• Press into bottom and sides of 9-inch pie plate.
• Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
• Soften gelatin in water, and stir into pumpkin mixture. Chill.
• When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
• Serve topped with whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

PUMPKIN CHIFFON PIE

Steps:

• Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
• Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
• Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
• Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
• Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
• Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

PUMPKIN CHIFFON PIE

Steps:

• Crust: Heat oven to 325 degrees.
• Finely crush graham crackers.
• Add butter and sugar and mix until all crumbs are moist.
• Press into bottom and up side of a 9-inch round springform pan.
• Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
• Place on wire rack and cool completely.
• Filling: In small bowl, stir together apple juice and vanilla.
• Sprinkle gelatin over top and let stand 5 minutes.
• In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
• Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
• Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
• Microwave gelatin mixture for 10 seconds, until melted.
• Whisk into pumpkin mixture and remove from heat.
• Pour filling into large bowl.
• Place in a larger bowl filled with ice water.
• Stir occasionally for 12 minutes or until cooled.
• With electric mixer, whip cream on medium-high speed until stiff peaks form.
• Gently fold into cooled pumpkin mixture.
• Pour filling into cooled crust.
• Cover and refrigerate overnight.
• When ready to serve, run a thin knife between pan and pie.
• Remove side of pan, slice and serve.

DAD'S PUMPKIN CHIFFON PIE

Steps:

• Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
• In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
• Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
• Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
• Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST

Steps:

• For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
• For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
• In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
• Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
• Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
• Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
• Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

PUMPKIN CHIFFON PIE

Steps:

• In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
• In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.