Joyces No Bake Pumpkin Chiffon Pie Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
• To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
• To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
• Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
• With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.