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"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 is from Hatch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope plain, unflavored gelatin
3 eggs, separated
1 c. brown sugar
½ c milk
1/3 can pumpkin
½ T cinnamon
½ T ginger
½ T allspice
¼ T salt.
Directions:
Directions:
Dissolve gelatin in 4 T cold water Beat egg yolks, then add sugar, milk and pumpkin. Cook mixture until thick and bubbly. Add gelatin (which will be clumpy), mix in (it will dissolve), then mix in spices. Cook until thickened (abt 10 min)
Chill 2-3 hours until it “sets up” Beat chilled mixture until fluffy. Beat egg whites. When they begin to thicken, add 3 T sugar. Beat again until peaks form. Fold egg whites into pumpkin mixture with spatula. Fill prepared pie shell and chill again 4-6 hrs, or overnight. Serve with whipped cream.
Personal Notes:
Personal Notes:
This is the best pumpkin pie EVER!!! Grandma June Compton used to make it every Thanksgiving and most Christmases. Sometimes she’d make me my own pie because she knew I loved it so much (and yes, I ate it all by myself!) My personal preference is to cut the spices in half.

 

 

 

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