No-Bake Pumpkin Chiffon Bars
No-Bake Pumpkin Chiffon Bars
Serve up this fast and easy no-bake dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 30 minutes
Ingredients
  • Praline Pecans:
  • 3 tablespoons water
  • 1 tablespoon corn syrup or lemon juice
  • ½ cup granulated sugar
  • 1 cup pecan halves
  • Crust:
  • 1 ½ cups graham cracker, gingerbread cookie or digestive biscuit crumbs
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pumpkin Chiffon:
  • ¾ cup 1% or 2% milk
  • 2 tablespoons unflavoured gelatin powder (or agar powder)
  • ⅔ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 ½ cups pure pumpkin puree
  • 1 ¼ cups whipping cream
Method
  1. Have a parchment-lined baking tray ready. Place the water and lemon juice into a medium saucepan and add the sugar. Bring this up to a boil over high heat without stirring, and occasionally brushing down the sides of the pot with water. Once the sugar turns an amber colour, remove the pan from the heat, add the pecans all at once and stir to coat. Spoon the pecans out onto the baking tray and spread into a single layer. Let this cool while preapring the crust and filling.
  2. For the crust, lightly grease and line an 8-inch (20 cm) square pan with parchmenr paper so that the paper comes up the sides. Stir the graham crumbs with the cinnamon and add the melted butter, stirring until the crumbs are coated. Press this into the preapred pan and chill while preapring the chiffon layer.
  3. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute. Add the sugar, cinnamon and ginger and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk, about 3 minutes. (If using agar agar powder, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.) Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to cool to room temperature.
  4. Whip the cream until it holds a soft peak when the beaters are lifted. Fold this into the cooled pumpkin mixture in two additions, and spread in an even layer over the chilled crust. Chill this for at least 2 hours, uncovered.
  5. Shortly before serving, chop the pecan pralines and sprinkle overtop before slicing to serve.

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