SUGAR-FREE PUMPKIN CHIFFON PIE
"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.
Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.
PUMPKIN CHIFFON PIE II - SUGAR FREE
Make and share this Pumpkin Chiffon Pie II - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Pie
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the milk and pudding mix. Beat with.
- electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute.
- Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.
Nutrition Facts : Calories 143.7, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.7, Sodium 579.6, Carbohydrate 31.2, Fiber 0.7, Sugar 5.8, Protein 3.7
PUMPKIN CHIFFON PIE
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
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.
CHIFFON PUMPKIN PIE
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CHIFFON PIE
This creamy pumpkin chiffon pie is great for any holiday feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g
PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
SUGAR FREE PUMPKIN PIE
Make and share this Sugar Free Pumpkin Pie recipe from Food.com.
Provided by sugarfree
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
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LIGHT & AIRY PUMPKIN CHIFFON PIE - HOUSE OF NASH EATS
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4.9/5 (42)Total Time 4 hrs 15 minsCategory DessertCalories 180 per serving
- Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
- In a medium saucepan, combine 1/2 cup of the sugar with the salt, cinnamon, allspice, nutmeg, cloves, egg yolks, milk, and pumpkin. Whisk well and cook, stirring frequently, for 5-7 minutes, just until the mixture is hot and has thickened slightly, but hasn't come to a boil.
- Remove from the heat and stir in the dissolved gelatin and vanilla. Cool completely to room temperature but don't refrigerate yet since the gelatin will set in the fridge.
SUGAR FREE PUMPKIN PIE - THE SUGAR FREE DIVA
From thesugarfreediva.com
4.3/5 (208)Total Time 45 minsCategory Dessert, Holidays, ThanksgivingCalories 41 per serving
- In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
- Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.
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