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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma ELLISON’s Pumpkin Chiffon Pie Recipe

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This recipe for Grandma ELLISON’s Pumpkin Chiffon Pie is from Cindy Harbaugh Family Cookbook Project, 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:
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Ingredients:  
Ingredients:  
3 eggs separated
1/2 c sugar
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 t salt
1/2 t ginger
1/2 t cinnamon
1/2 t nutmeg
1 envelope gelatin
1/4 c cold water
1/2 c sugar X2
9 in baked pie shell

Optional 1/2 t orange extract
Directions:
Directions:
Beat egg yolk and 1/2 c sugar til thick. Add pumpkin, milk, salt, spices.
Cook in double boiler til thick about 10 min.
Soften gelatin in cold water and stir until dissolved
Add to pumpkin mix.
Beat egg whites with another 1/2 c sugar and beat til stiff.
May add 1/2 t orange extract to egg white if desired.
Gently fold pumpkin mixture into egg white mixture and pour into pie shell.
Chill until set.

 

 

 

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