I Tested Pumpkin Chiffon Pie: Bon Appétit Review #49 скачать в хорошем качестве

I Tested Pumpkin Chiffon Pie: Bon Appétit Review #49

Today I'm making a Pumpkin Chiffon Pie from Bon Appétit developed from the Bon Appetit Test Kitchen. Molly Baz and Adam Rapoport demonstrated the recipe on BA's channel last week. If you like the taste of pumpkin pie, but want a lighter texture, this pie is your answer! The recipe calls for whipped unpasteurized egg whites; however, I substituted with pasteurized egg whites from the carton and had a great result. A creamy and light pumpkin filling inside a crispy and crunchy graham cracker crust, all topped with a fluffy whipped & sour cream topping. It's amazing, and it doesn't even need to chill overnight! Just 3 hours in the refrigerator and this was ready to be enjoyed. So whether you've been planning your Thanksgiving dessert for weeks or you're more of a last-minute dessert planner -- this pie has got you covered! I buy all my groceries through online delivery services. I recommend the below* Free $25 from Fresh Direct: https://refer.freshdirect.com/s/thege... Free $10 from Food Kick: https://refer.foodkick.com/s/bwwjr Free $10 from Imperfect Foods: http://imprfct.us/v/geoffrey_56 *Referral links: I get a small commission if you sign up. Follow me on Instagram:   / thegeoffreyalan   Recipe: https://www.bonappetit.com/recipe/pum... INGREDIENTS Crust 12 graham crackers 2 Tbsp. sugar ¼ tsp. kosher salt 6 Tbsp. unsalted butter, melted, slightly cooled Filling and Assembly 1 envelope unflavored gelatin (2½ tsp.) 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ¾ (scant) cup plus 2 Tbsp. sugar, divided ¾ tsp. kosher salt, divided 3 large egg yolks ¾ cup whole milk 1¼ cups unsweetened pumpkin purée (from one 15-oz. can) 3 large egg whites ¾ cup heavy cream ¼ cup sour cream Tags: #PumpkinPie #Thanksgiving #MollyBaz