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Brides (or Grandma's) Pumpkin Chiffon Pie Recipe

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This recipe for Brides (or Grandma's) Pumpkin Chiffon Pie is from Applebee Family, 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:  
2/3 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
2/3 cup evaporated milk
3 egg yolks, beaten
1 envelope gelatin (Knox unflavored)
1/4 cup cold water
1 1/4 cups canned pumpkins
3 egg whites
1/4 cup granulated sugar
1 9 inch baked pie shells
Directions:
Directions:
Mix together brown sugar, salt, spices, evaporated milk and egg yolks, blend well. Place on heat stirring constantly until mixture thickens slightly. Remove from heat, add gelatin which has been dissolved in 1/4 cup cold water. Blend with pumpkin. Chill, stirring occasionally until mixture mounds when dropped from spoon. Beat egg whites until stiff and dry, gradually blending in 1/4 cup granulated sugar. Then gradually mix into egg whites the pumpkin mixture. Pour into the baked pie shell and chill until firm (about 2 hours or overnight). Just before serving, top with whipped cream, dusted with nutmeg.
Personal Notes:
Personal Notes:
This recipe was in the Sunday Paper in the early 60's and when I got married Mom gave me the paper which I kept but can't find right now. This is the pumpkin pie recipe she used.

 

 

 

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