"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Edge
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. canned pumpkin
3 eggs, separated
1/2 c. sugar
1 c. milk
1/2 t. salt
1/2 t. ginger
1/4 t. nutmeg
1 T. cinnamon
2 T. melted butter
1 T. Knox gelatin plus 1/4 c. cold water
1/2 c. sugar
1 pre-cooked pie shell
whipping cream
chopped pecans

Directions:
Directions:
Cook pumpkin in double broiler for 10 minutes, stirring regularly. Mix yolks, 1/2 c. sugar and milk, then add to pumpkin. Add salt, spices and butter. Continue cooking and stirring until the mixture is a custard consistency (5-6 minutes, or if it coats a spoon). Remove from heat. In a small bowl, soften the gelatin in 1/4 c. cold water; stir to fully dissolve, then mix into pumpkin. Set the pan of pumpkin in a bowl of ice to chill it down.
In a new bowl, whip the egg whites until stiff, adding the final 1/2 c. sugar. When the pumpkin has completely cooled, gently fold in the egg whites with a spatula, taking it down the side of the bowl, across the bottom, and up the opposite side. Do this until all the egg whites have been incorporated; do not stir.
Pour into a pre-cooked pie shell and chill overnight. Before serving, top the pumpkin with a layer of whipped cream and sprinkle it with chopped pecans.

Personal Notes:
Personal Notes:
When we were kids, we went to Heavener, Oklahoma, every Thanksgiving to Grandma Edge's house. This pie was my favorite dessert. I know Grandma made it, as did Aunts Jean, Maxine and MIldred. Later, my favorite Heavener dessert became Aunt Jean's peach cobbler, while my brothers always favored Grandma Edge's blackberry cobbler.

 

 

 

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