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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Pumpkin pie
- No-bake pumpkin pies and tarts
This is a delicious no-bake pie. Enjoy with a dollop of whipped cream.
17 people made this
- 3 egg yolks
- 100g caster sugar
- 315g pumpkin puree
- 120ml milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 (11g) sachet powdered gelatine
- 4 tablespoons cold water
- 3 egg whites, stiffly beaten
- 100g caster sugar
- 1 (23cm) baked shortcrust pastry case
MethodPrep:25min ›Cook:5min ›Ready in:30min
- Beat egg yolks. Add 100g sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
- Soften gelatine in cold water, then stir into hot mixture.
- Beat whites to soft peaks and gradually pour in 100g sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pastry case and chill. ENJOY!
Reviews & ratingsAverage global rating:(22)
Reviews in English (17)
This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust, instead of a regular pie crust. To make gingersnap crust, make like you would any other cookie crust. Smush up 22 cookies until they are very fine, and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights, or other way to keep the crust flat.-16 Nov 2007
My family has been making this recipe for three generations at Christmas and Thanksgiving. VERY GOOD recipe. Make sure when cooking over double boiler, that you let all of the water cook out. My mom uses a paper towel to absorb some of the water. It helps to keep the crust from becoming soggy. THIS is the ONLY recipe for pumpkin pie that we have ever used.A small difference in my recipe is the cooking directions. They are...Beat egg yolks and 1/2 cup sugar (add gradually) until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until real thick. COOL. Add gelatine stiffened in cold water (stir until gelatine dissolves. Add egg whites with remaining 1/2 cup sugar (merangue) Fold into pumpkin mixture. Pour mixture into cooled baked shell and chill. If desired, top with sweetened, whipped cream.Very good. Give it a try. Might take a few times (practice) to get it right, but don't give up because this is the Best when done right.-04 Jun 2006
This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie, but they LOVED LOVED this pie. It was light and smooth.-04 Jun 2003
- 2 TABLESPOONS ORANGE JUICE
- 2 TABLESPOONS COLD WATER
- 1 TABLESPOON UNFLAVORED GELATIN
- 3/4 CUP BROWN SUGAR
- 2 CUPS PUMPKIN PUREE, FRESH OR CANNED
- 1 TEASPOON CINNAMON
- 1/4 TEASPOON GROUND GINGER
- 1/4 TEASPOON GROUND CLOVES
- 3 EGG YOLKS
- 1/4 TEASPOON SALT
- 2 TEASPOONS FINELY GRATED ORANGE ZEST
- 3 EGG WHITES
- 2 TABLESPOONS SUGAR
- 1 CUP HEAVY CREAM
- 1 9-INCH BAKED PIE SHELL (PASTRY SHELL OR GRAHAM CRACKER SHELL)
Preparation time 60mins
Cooking time 240mins
Weekend Recipe: Rum Pumpkin Chiffon Pie
Crunchy gingersnap cookies sprinkled over the finished pie and a healthy glug of rum turned this pie from Cook's Country into a festive showstopper.
To make this light, airy, boozy pumpkin pie truly foolproof, we took out the cooked egg custard step usually included in chiffon recipes. Instead, we just whipped up a meringue and folded it into a smooth (thanks to the food processor) mixture of pumpkin, sugar, and cinnamon.
Rum Pumpkin Chiffon Pie
Serves 8 to 10
If you prefer to use pasteurized egg whites in the filling, use ½ cup and increase the whipping time in step 4 to 5 to 6 minutes. For a well-mounded pie, be sure to fully whip the egg whites to glossy, stiff peaks in step 4. Plan ahead: This pie needs to be chilled for at least 4 hours before serving.
9 whole graham crackers, broken into 1-inch pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
5 tablespoons unsalted butter, melted
1 tablespoon unflavored gelatin
1/4 cup dark rum
1 (15-ounce) can unsweetened pumpkin puree
1/3 cup packed (2 1/3 ounces) dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon Salt
1/2 cup heavy cream
4 large egg whites
1/3 cup (2 1/3 ounces) granulated sugar
1 cup heavy cream, chilled
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
4 gingersnap cookies, crushed into 1/4-inch pieces
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees. Process graham cracker pieces, sugar, and ginger in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 14 to 16 minutes. Let crust cool completely on wire rack, about 30 minutes.
2. FOR THE FILLING: Sprinkle gelatin over rum in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool until slightly warm, about 110 degrees. (It will be syrupy.)
3. Meanwhile, microwave pumpkin until heated to 110 degrees, 30 to 60 seconds. Process pumpkin, brown sugar, cinnamon, and salt in food processor until completely smooth, about 1 minute. Scrape down sides of bowl and process until no streaks remain, 10 to 15 seconds. Transfer pumpkin mixture to bowl with gelatin mixture and stir to combine. Stir in cream.
4. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of meringue into pumpkin mixture until smooth. Using rubber spatula, fold remaining meringue into pumpkin mixture until only few white streaks remain.
5. Spoon filling into center of cooled crust. Gently spread filling to edges of crust, leaving mounded dome in center. Refrigerate pie for at least 4 hours or up to 24 hours.
6. FOR THE TOPPING: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream evenly over pie, following domed contours. Sprinkle gingersnap pieces over top. Serve.
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GEORGETTE'S PUMPKIN CHIFFON PIE
This lighter-than-air take on a traditional pumpkin pie is sure to become a family favorite!
6 Tbsp. unsalted butter, melted, slightly cooled
1 envelope unflavored gelatin (2½ tsp.)
¾ (scant) cup plus 2 Tbsp. sugar, divided
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
Prepare the Crust. 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.
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.
Filling and Assembly. 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.
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.
Vigorously whisk cream in a large bowl until medium peaks form.
Fold ½ cup whipped cream to pumpkin mixture.
Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold the remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
Pour filling into graham cracker crust smooth top. Cover and chill overnight.
Pumpkin Chiffon Pie
Fluffy pumpkin chiffon anchored by a creamy cheesecake layer nestled in an easy-to-make graham cracker crust: a nice alternative to the traditional Thanksgiving pumpkin pie.
- FOR THE CRUST:
- 7 ounces, weight Graham Crackers (approximately). You Need 1 1/2 Cups Crumbs.
- 3 Tablespoons Sugar
- 3 Tablespoons Butter, Melted
- FOR THE CHEESECAKE LAYER:
- 2 whole Egg Whites
- ½ cups Sugar
- 12 ounces, weight Cream Cheese, Softened
- ¼ teaspoons Orange Extract
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Salt
- FOR THE PUMPKIN CHIFFON LAYER:
- 1-½ Tablespoon Gelatin
- ¼ cups Cold Water
- ¾ cups Sugar
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ½ teaspoons Ground Allspice
- ¼ teaspoons Ground Nutmeg
- 1 cup Canned Pumpkin
- ⅔ cups Whole Milk
- 3 whole Eggs, Separated
- ¼ teaspoons Cream Of Tartar
- ⅓ cups Sugar
- FOR THE SWEETENED CREAM:
- 1-½ cup Heavy Cream
- 3 Tablespoons Sugar
- 1 teaspoon Vanilla Extract
*You can use a store-bought prepared graham crust, if you wish. Or you can make your own:
For the Graham Crust:
Crush the graham crackers in a food processor until fine crumbs form. (Alternatively, you can put them in a zip-lock baggie and mash the heck out of them with a rolling pin or mallet.) You need about 1 1/2 cups of crumbs. Add the melted butter and sugar and mix well. Press firmly into a 9 inch pie pan.
For the Cheesecake Layer:
Whip the egg whites to soft peaks in a medium bowl. In a separate bowl, blend the sugar, cream cheese, orange extract, vanilla and salt until smooth. Fold in the egg whites. Pour into the graham crust and bake at 350 degrees F for about 12 minutes (should be firm, but not browned). Cool in refrigerator.
Pumpkin Chiffon Layer:
Mix gelatin and cold water together in a small bowl and let soften. In a separate bowl mix together the sugar, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
In a 2 quart pot, mix pumpkin, milk, and egg yolks with a wire whip till smooth. Add the sugar/spice mixture and stir to combine. Bring to a boil on medium-high heat and cook about 1 minute, stirring constantly. Remove from heat and stir in softened gelatin. Cool in the refrigerator, stirring occasionally. Don’t let it get too hard! It should still be soft when you remove it from the ‘frig.
For the sweetened cream: Beat the heavy cream till firm peaks form. Stir in the sugar and vanilla. Keep refrigerated while you finish the pumpkin part.
Back to the chiffon layer ingredients: Beat 3 egg whites and cream of tartar in a squeaky-clean bowl until soft peaks form. Add the 1/3 cup of sugar slowly, till meringue is stiff but still glossy. Add the cooled pumpkin mixture into the bowl and stir till well blended. Fold in 1/2 cup of the sweetened whipped cream. Mound filling on top of the cooled cheesecake pie. Cover lightly with plastic wrap. Refrigerate at least 3 hours before serving.
Garnish with remaining sweetened cream and a sprinkling of graham crumbs.
Pumpkin Chiffon Pie Ingredients
Now, don't get too worried about putting together a pumpkin chiffon pie, even if chiffon eludes a fancy feeling. This is so easy. You could probably do it without a mixer, but who wants to work that hard!
Have you ever had a chiffon pie? They first made an appearance in the 1920s. They are called "chiffon" because of how light and airy they are. Typically they involve folding beaten egg whites or meringue into a custard base that has been stabilized with gelatin. Then the pie is chilled until firm.
This Pumpkin Chiffon Pie recipe is adapted from one my friend Heidi pulled from the Boston Globe many years ago. The original recipe called for including a half cup of rum! Needless to say, that made a pie a bit too boozy to be family-friendly.
For this recipe, I'm using only two tablespoons of rum, for flavor, which you could certainly omit if you wanted to.
The pie has a gingersnap crust and a classic pumpkin pie custard filling with cinnamon, nutmeg, and ginger spices, that has been lightened up with egg whites that have been whipped to stiff peaks. It's topped with whipped cream and crushed gingersnaps.
As they say in New England, it's wicked good!
Preheat oven to 450 degrees F. Prepare a 9-inch pie shell, prick crust every inch around sides and bottom, and bake for 12 minutes, or until barely brown. Set aside to cool.
Beat egg yolks until thick and lemon colored. Add half the sugar, pumpkin, milk, and spices. Cook until thick, about 180 degrees, in top of double boiler over gently boiling water. Dissolve gelatin in cold water and add to squash mixture. Cool. Beat egg whites and remaining sugar until stiff. Then fold into cooled gelatin-squash mixture. Pour into baked shell and chill until firm. Serve topped with whipped cream.
- For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9″ pie shell and bake for 7 minutes.
- For the filling: Soak gelatin in ¼ cup cold water. Beat egg yolks, ¼ cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool.
- Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining ½ cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like.
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