Maple Pecan Pumpkin Chiffon Pie Food

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MAPLE-PECAN-PUMPKIN CHIFFON PIE

2006-12-31



Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients:

  • 1 (9 1/2 inch) graham cracker crust
  • 3 tablespoons Amaretto
  • 1 tablespoon water
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup cold whipping cream
  • 2 large egg whites, at room temperature
  • 1 tablespoon sugar
  • 1/2 cup chopped pecans
  • pecan halves
  • whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE

2022-02-15



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

Ingredients:

  • One 9-inch prepared graham cracker pie crust
  • 1 packet unflavored gelatin
  • One 15-ounce can pure pumpkin puree
  • ¾ cup whole milk
  • ½ cup sugar
  • 2 large egg yolks
  • 1 teaspoon pumpkin pie spice
  • Pinch fine salt
  • 1¼ cups cold heavy cream
  • Brittle:
  • 2 cups sugar
  • 1 cup toasted pecan halves, broken into peanut-size pieces
  • 1 teaspoon kosher salt

Steps:

  • 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
  • 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
  • 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
  • 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
  • 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
  • 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
  • 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL

2022-02-15



Michele Albano's Maple Pumpkin Pie with Pecan Streusel image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch pie), 6 to 8 servings

Number Of Ingredients 23

Ingredients:

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon fine salt
  • 1/2 cup solid vegetable shortening, very cold
  • 1 to 2 tablespoons heavy cream, for brushing
  • 3/4 cup pecans, toasted and chopped
  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, diced, cold
  • 2 cups pumpkin puree, preferably fresh
  • 2 tablespoons all-purpose flour
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 1/4 cups heavy cream
  • 1 cup Grade B maple syrup
  • 3 large eggs, beaten
  • Maple Whipped Cream (recipe follows), for serving
  • 2 cups heavy cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Grade B maple syrup, or to taste

Steps:

  • To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
  • While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
  • Preheat the oven to 425 degrees F.
  • Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
  • To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
  • Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
  • Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
  • Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
  • Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

Top Asked Questions

  1. What is a maple pecan pie?
    This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli). Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat.
  2. How do you add pecans to a pumpkin pie?
    Directions. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven. To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans. Cinnamon toast-spiked pumpkin in your pie! See how to make a spice mixture for pumpkin pie, muffins, breads, and more.
  3. What are the ingredients in a pumpkin pie recipe?
    Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell. Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts.
  4. How do you make a pumpkin and egg pie filling?
    Put the gelatin to soak in 1/4 cup cold water. Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it. Cook and stir this over simmering water till it thickens. Add the soaked gelatin until it dissolves. Remove from the stove and chill till filling starts to set. (I put the pot in ice water).

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