Pumpkin Chiffon Pie

This was the most wonderful pumpkin pie I have ever eaten. The texture was so light it was like eating a cloud. 🙂 This recipe was adapted from Food and Wine, contributed by Grace Parisi. I made a 9-inch deep dish pie. AMAZING!

Total Time: 2 1/2 hours

Yield: Makes one 10-inch pie or one 9-inch deep dish pie

For the All-Butter Pie Crust:

  • 1 1/4 cups all-purpose flour
  • pinch of coarse salt
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup ice water
  1. In a food processor, pulse the flour with the salt.
  2. Add the butter and pulse until the size of peas, 5 to 10 seconds.
  3. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
  4. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)

To Complete the Pie:

  • All-Butter Pie Crust (recipe above)
  • 4 large eggs, separated
  • 3/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • Pinch of coarse salt
  • One 15-ounce can pumpkin puree
  • 1/2 cup heavy cream
  1. Preheat the oven to 350°, preferably on convection.
  2. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
  3. Fit the dough into a 10-inch glass pie plate (I used a 9-inch deep dish ceramic pie plate) and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
  4. Line the pie shell with parchment paper and then foil; fill with pie weights or dried beans. Place on a rimmed cookie sheet. Bake in the center of the oven until nearly set, about 20 to 25 minutes.
  5. Remove the foil and weights, discard the parchment, and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
  6. In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth.
  7. Whisk in the pumpkin puree then whisk in the cream.
  8. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer.
  9. Fold the beaten whites into the filling.
  10. Working near the oven, pour the filling into the crust. Bake the pie for about 45 to 50 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. (I covered mine with a silicone pie crust shield from the start and then removed it near the end.)
  11. Cool the pie on a wire rack completely before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Pumpkin Pie Dump Cake

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I may have overdone it… I made Pumpkin-Chocolate Chip Bread for breakfast and Pumpkin Pie Dump Cake for dessert on the SAME DAY…. BUT, I have never made a “dump cake” (or heard of a “dump cake”) and I really wanted to try this one! 🙂 A “dump” cake is named for its simple preparation- dumping ingredients into a bowl, stirring, pouring into a pan and then coating with toppings prior to baking. The bottom layer of the cake is custardy and the top crunchy- great.

I knew that this “pumpkin-overload” in my menu planning was okay when my son called this cake “heaven on a plate.” My husband said that it was the best pumpkin dessert he had ever had! What rave reviews!! 🙂 This recipe was adapted from AllRecipes, via Nancy Creative. It is a wonderful autumn dessert and would be a great part of a Thanksgiving menu as well. We ate it with a dollop of whipped cream.

Yield: Makes one 9 x 13-inch cake

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  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (16.5 oz.) package yellow cake mix (or use spice cake mix) (I used Dunkin Hines Classic Yellow Cake Mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted
  • whipped cream, for serving, optional
  • salted caramel sauce, for serving, optional
  1. Preheat oven to 350 degrees (on convection). Grease and flour a 9 x 13-inch pan.
  2. In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
  3. Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
  4. Bake for 45 minutes (on convection) or up to 60 minutes in a standard oven, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a dollop of whipped cream. (maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent!) Refrigerate any leftovers.

One Year Ago:

Two Years Ago:

Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

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Dave of Dave Bakes may not know this, but he convinced me that I needed a 13-inch Pullman loaf pan. 🙂 I couldn’t wait to ask for it for Christmas, so I bought one on Amazon. Yay! It is FABULOUS. I love it!! What a presentation (& shorter baking time!!). This “skinny” bread was its initiation into my kitchen! Nothing better than a surprise special weekday breakfast for the family (& excuse to use my new pan!).

This recipe was adapted from Chez Catey Lou. It was a moist, low-fat, and special autumn treat -especially with the chocolate chips.

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp freshly ground nutmeg
  • 2 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs, at room temperature
  • 1 1/2 cup pumpkin puree
  • 1/3 cup Greek yogurt
  • 1/2 cup semi-sweet chocolate chips

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  1. Preheat oven to 350 degrees (convection). Grease an 8×5-inch loaf pan. (or a 13x4x4-inch Pullman loaf pan)
  2. In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, baking soda, salt, and spices.
  3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin and yogurt and mix well.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
  5. Pour the batter evenly into the loaf pan. Bake for 39 minutes (I started checking the loaf at 35 minutes) in the Pullman pan, on convection, or up to 45 – 55 minutes in a standard pan and/or oven, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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One Year Ago:

Two Years Ago:

Pumpkin Doughnut Muffins

If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.

This recipe was adapted from Martha Stewart’s Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!

Yield: Makes 12 standard muffins or about 10 mini bundt cakes

For the Batter:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
  • 1 1/2 cups white whole wheat flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

For the Cinnamon-Sugar Coating:

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  1. Preheat oven to 350 degrees, preferably on convection. Butter and flour 12 standard muffin cups. (Alternatively, use a mini bundt pan or a combination.)
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
  3. In a small bowl or liquid measuring cup, whisk together buttermilk and pumpkin puree.
  4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
  5. Beat in eggs, one at a time, scraping down bowl as needed.
  6. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  7. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes for the muffins (on convection), 17 to 20 minutes for mini bundt cakes (on convection), or up to 30 minutes in a standard oven.
  8. Meanwhile, make the coating. In a medium bowl, combine granulated sugar and cinnamon.
  9. Let muffins cool 10 minutes in pan on a wire rack.
  10. Melt the butter. (I melt it in the microwave.)
  11. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
  12. Let muffins cool completely on a wire rack.

November 2020 Update: These muffins were beautiful and even more fabulous baked in a mini bundt pan. I made 6 mini bundt cakes and 6 standard muffins with one batch of batter.

One Year Ago:

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