christina ferrares pumpkin chiffon pie baked goods
Ian Ingwerson
Ingredients
- Pumpkin puree (2 cups)
- All-purpose flour (1 cup)
- Unsweetened applesauce (3/4 cup)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Cinnamon (1 tablespoon)
- Nutmeg (1/2 teaspoon)
- Ginger (1/2 teaspoon)
- Clove (1/4 teaspoon)
- Eggs (3 large eggs)
- Vanilla extract (1 teaspoon)
- Evaporated milk (1 cup) or dairy-free alternative
- Brown sugar (1/2 cup)
- Butter (6 tablespoons, softened)
- Sour cream (1/2 cup)
- Egg yolk (1 egg yolk for glazing)
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Steps
## Christina Ferrare’s Pumpkin Chiffon Pie Recipe: A Step-by-Step Guide
Looking for a delicious and impressive dessert? Try making Christina Ferrare's Pumpkin Chiffon Pie! This recipe combines the delicate texture of chiffon with the warmth of pumpkin, making it perfect for any fall or holiday gathering. Follow these detailed steps to create this delightful treat.
### Ingredients:
- 1 (9-inch) pre-made pie crust
- 2 cups canned pumpkin puree
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 egg, beaten
- 2 tablespoons water
### Equipment:
- Mixing bowls
- Whisk or electric mixer
- Rolling pin (for the pie crust)
- Pie plate
- Pastry brush
### Step-by-Step Instructions:
#### Preparing the Crust
1. **Preheat Your Oven:** Set your oven to 350°F (175°C).
2. **Roll Out the Dough:** If you’re making a homemade crust, roll out the dough on a lightly floured surface until it’s about 1/8-inch thick.
3. **Transfer the Crust:** Carefully transfer the rolled-out dough into your pie plate. Trim any excess and crimp the edges.
4. **Prick the Crust:** Use a fork to prick several holes in the bottom of the crust to prevent bubbles.
#### Making the Filling
1. **Combine Dry Ingredients:** In a medium mixing bowl, mix together sugar, flour, cinnamon, nutmeg, ginger, and salt.
2. **Add Pumpkin and Egg:** Stir in pumpkin puree and beaten egg until well combined.
3. **Pour Mixture into Crust:** Pour the mixture evenly into the prepared crust.
#### Baking
1. **Bake the Pie:** Place the pie on a baking sheet to catch any drips and bake at 350°F (175°C) for about 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
2. **Cool the Pie:** Let it cool completely on a wire rack before serving.
#### Garnishing
1. **Prepare Whipped Cream (Optional):** In another mixing bowl, whip heavy cream with sugar and vanilla extract until stiff peaks form.
2. **Garnish the Pie:** Once cooled, gently spread whipped cream over the top of the pie. Sprinkle with a pinch of cinnamon or dust with powdered sugar for added elegance.
### Tips for Success
- Ensure your pumpkin puree is pureed smooth to avoid lumps in your filling.
- Use high-quality ingredients for the best flavor and texture.
- Letting the pie cool fully ensures that it holds its shape when sliced.
By following these detailed steps, you’ll be able to create a stunning Christina Ferrare’s Pumpkin Chiffon Pie. This recipe is not only delicious but also impressive enough for any special occasion. Enjoy your baking!