Diaper Swappers

dncegrl · 10-07-2012, 03:26 PM

I've decided to try my hand at making a pumpkin pie. What is everyone's go to recipe for one?

mamatoclaire · 10-07-2012, 03:35 PM

Mmm my mom always made pumpkin chiffon pie. It is chilled instead of baked and it is delicious! I will add the recipe when I can get on the computer.

Sent from my iPod touch using DS Forum

Here ya go!

Pumpkin Chiffon Pie

Crust:
1/3 cup loosely packed flaked coconut
¾ cup graham cracker crumbs
4 Tbsp butter
1 Tbsp sugar

Pie filling:
½ cup milk
2 envelopes unflavored gelatin
1 (16 oz) can solid-pack pumpkin
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 eggs, separated
Sugar

In 3-quart saucepan, mix milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin is completely dissolved.
Stir in pumpkin, cinnamon, ginger, nutmeg, salt, egg yolks and ½ cup sugar.
Cook over medium-low heat, stirring constantly, until mixture is very thick (do not boil), about 10 minutes.
Refrigerate until chilled, but not set, about 45 minutes. Meanwhile, prepare pie crust.
Preheat oven to 350 degrees. Spread coconut on baking sheet. Bake until lightly browned, about 10 minutes. Check occasionally and stir, burning the coconut is our Thanksgiving tradition!
In 9-inch pie plate, with hands, mix toasted coconut, cracker crumbs, butter, and sugar.
Press mixture firmly onto bottom and sides of pie plate, just to the rim.
When pumpkin mixture is chilled, in small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar, beating until sugar is completely dissolved. Whites should stand in stiff, glossy peaks.
With wire whisk, gently fold beaten whites into pumpkin mixture. Use a circular motion and slide whisk across pan bottom to bring mixture up and over the surface. Don’t stir or beat. Fold gently to ensure fluffy texture.
Spoon filling into crust, refrigerate until set, about 2 hours.
Top with whipped cream or vanilla ice cream.

cobbermama · 10-07-2012, 03:48 PM

Posting so I can come back with the recipe later. Last year I had to do a dairy free one, and we liked it so much that I will be using that recipe from now on instead of my regular one!

abunchoflemons · 10-07-2012, 03:54 PM

I can't remember for a real one (my hubby uses) & mom uses one from neighbor that's good too but bought fulling).

babycat42 · 10-07-2012, 03:58 PM

I'm trying to find the recipe I used last year. It used maple syrup instead of sugar and fresh pumpkin instead of canned

kind of like this one
http://www.epicurious.com/recipes/fo...pkin-Pie-13429

And I used spelt flour and whole wheat flour frozen crust.

jbug_4 · 10-07-2012, 04:53 PM

Quote:

Originally Posted by cobbermama

Posting so I can come back with the recipe later. Last year I had to do a dairy free one, and we liked it so much that I will be using that recipe from now on instead of my regular one!

We do dairy free because we have to, but the recipe tastes exactly the same as a traditional recipe. No one knew it was dairy free at our Thanksgiving and every one loved. Even if we could i don't see any reason for us to switch back.

dncegrl · 10-08-2012, 02:33 PM

Thanks for the info so far! I'm super excited to start making my pumpkin pie! I told SO about wanting to make one this year and he got all excited lol

jkdustin · 10-17-2012, 10:21 AM

My family loves the pumpkin chiffon

10-07-2012, 03:26 PM	#1
dncegrl Registered Users Join Date: Aug 2011 Location: Arizona Posts: 1,397 Ratings: 25 Feedback: 100% My Mood:	pumpkin pie! I've decided to try my hand at making a pumpkin pie. What is everyone's go to recipe for one?

10-07-2012, 03:35 PM	#2
mamatoclaire Registered Users Join Date: Oct 2011 Location: Idaho Posts: 1,417 Ratings: 23 Feedback: 100% My Mood:	Mmm my mom always made pumpkin chiffon pie. It is chilled instead of baked and it is delicious! I will add the recipe when I can get on the computer. Sent from my iPod touch using DS Forum Here ya go! Pumpkin Chiffon Pie Crust: 1/3 cup loosely packed flaked coconut ¾ cup graham cracker crumbs 4 Tbsp butter 1 Tbsp sugar Pie filling: ½ cup milk 2 envelopes unflavored gelatin 1 (16 oz) can solid-pack pumpkin ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ½ tsp salt 4 eggs, separated Sugar In 3-quart saucepan, mix milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin is completely dissolved. Stir in pumpkin, cinnamon, ginger, nutmeg, salt, egg yolks and ½ cup sugar. Cook over medium-low heat, stirring constantly, until mixture is very thick (do not boil), about 10 minutes. Refrigerate until chilled, but not set, about 45 minutes. Meanwhile, prepare pie crust. Preheat oven to 350 degrees. Spread coconut on baking sheet. Bake until lightly browned, about 10 minutes. Check occasionally and stir, burning the coconut is our Thanksgiving tradition! In 9-inch pie plate, with hands, mix toasted coconut, cracker crumbs, butter, and sugar. Press mixture firmly onto bottom and sides of pie plate, just to the rim. When pumpkin mixture is chilled, in small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar, beating until sugar is completely dissolved. Whites should stand in stiff, glossy peaks. With wire whisk, gently fold beaten whites into pumpkin mixture. Use a circular motion and slide whisk across pan bottom to bring mixture up and over the surface. Don’t stir or beat. Fold gently to ensure fluffy texture. Spoon filling into crust, refrigerate until set, about 2 hours. Top with whipped cream or vanilla ice cream. __________________ Katie - loving wife, married 1/08 mama to Claire, born 9/10 Expecting our 2nd due 12/5/13 Last edited by mamatoclaire; 10-07-2012 at 04:39 PM.

10-07-2012, 03:48 PM	#3
cobbermama Registered Users Join Date: Jul 2011 Location: Minnesota Posts: 2,045 Ratings: 64 Feedback: 100%	Posting so I can come back with the recipe later. Last year I had to do a dairy free one, and we liked it so much that I will be using that recipe from now on instead of my regular one! __________________ If I have b/s/t with you, odds are good I owe you feedback. You may have to remind me a time or six.

10-07-2012, 03:54 PM	#4
abunchoflemons Registered Join Date: Apr 2012 Location: usa Posts: 5,243 Ratings: 29 Feedback: 100% My Mood:	Re: pumpkin pie! I can't remember for a real one (my hubby uses) & mom uses one from neighbor that's good too but bought fulling).

10-07-2012, 03:58 PM	#5
babycat42 Registered Users Join Date: Jul 2009 Location: Tucson, Az Posts: 1,736 Ratings: 17 Feedback: 100%	Re: pumpkin pie! I'm trying to find the recipe I used last year. It used maple syrup instead of sugar and fresh pumpkin instead of canned kind of like this one http://www.epicurious.com/recipes/fo...pkin-Pie-13429 And I used spelt flour and whole wheat flour frozen crust. __________________ Wife to Andrew, Mother to Zoe(6), Luke(4), and Henry(2) Last edited by babycat42; 10-07-2012 at 04:01 PM.