"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Taracena
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Brown Sugar
3 eggs yolks
1 1/2 Cup pumpkin
1/2 Cup milk
1 envelope Knox Unflavored gelatin dissolved in1/4/ C water
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/2 tsp salt.

3 egg whites beaten to stiff peaks

Directions:
Directions:
Mix the first 3 ingredients then add to sauce pan over low heat, mix in all the rest of the ingredients until it gently bubble, set aside and chill. then fold in beaten to stiff peaks egg whites. Pile into a baked pie shell or graham cracker crust. Before serving, top with whipped cream

Personal Notes:
Personal Notes:
This came from Mary Ellen Edmunds mom, and we ate it when Ann and I were at BYU and we spent Thanksgiving dinner at their home in Springville, UT.

 

 

 

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