"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Eleanor Strieter
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 envelopes Knox gelatin-- Mix with
3/4 cup cold water and set aside

Bake 4 pie crusts, number of pies depends on depth of crust.


Directions:
Directions:
9 egg yolks-- beat slightly in DOUBLE BOILER
(save the whites)
add the following to the double boiler
1 1/2 cup milk
1 large can pumpkin (29oz.)
1/2 cups sugar
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1 1/2 teaspoon ginger
-- stir in Gelatin mixture from above , and cool.
When cool Beat the 9 eggwhites in mixer until fluffy. Gradually add 1 1/2 cups sugar and fold into the cooled pumpkin mixture.
Divide into pie crusts previously baked.
Store in Refrigerator.

Number Of Servings:
Number Of Servings:
usually 4 pies
Personal Notes:
Personal Notes:
A must have for Stieter Thanksgiving, and then Christmas. Don't forget the Cool Whip.

 

 

 

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