Bon Appetit Pumpkin Chiffon Pie Recipe

Listing Results Bon Appetit Pumpkin Chiffon Pie Recipe

Webcups unsweetened pumpkin purée (from one 15-oz. can) 3 large egg whites ¾ cup heavy cream ¼ cup sour cream Preparation …

Rating: 4.9/5(78)
Servings: 1
1. Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
2. Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
3. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
4. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.

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WebAt least, that’s how I remembered the pie. Until I had to appraise it with a critical eye. Carla was right—it was too sweet. So we …

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Web3 large egg whites ¾ cup heavy cream ¼ cup sour cream Preparation: Crust: Preheat oven to 325°. Pulse graham crackers in a …

Estimated Reading Time: 2 mins

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WebImpress your family this Thanksgiving with this Pumpkin Chiffon Pie. It is a lighter, airier version of traditional pumpkin pie. This …

Estimated Reading Time: 2 mins

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WebAdd a cup of sugar, the pumpkin, and the evaporated milk. Mix in the spices and salt. 2. Thicken the pumpkin mixture: Place the …

Rating: 5/5(40)
Calories: 349 per serving
1. Mix the gelatin and water in a small bowl, and set aside.
2. 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.
3. 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.
4. 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.

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WebDirections. 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 …

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Web280 g pumpkin puree 1 1/4 cup Instructions For Pie Crust Preheat the oven to 180°C. Grease a tarn tin well. In a large bowl whisk the plain flour, fine sugar and baking powder. Make a well in the centre of …

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WebPrepare the crust: Preheat oven to 400°F. In a large bowl, combine the cookie crumbs, butter, sugar and salt. Press mixture firmly into 2 9-inch pie pans (if you have any extra mixture left over, you can press …

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