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Pumpkin Chiffon Pie - Brides or Grandma's Pumpkin Chiffon Recipe

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This recipe for Pumpkin Chiffon Pie - Brides or Grandma's Pumpkin Chiffon 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:  
⅔ c firmly packed brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp ginger
⅛ tsp cloves
⅔ c evaporated milk
3 egg yolks, beaten
1 envelope gelatin (Knox unflavored)
¼ c cold water
1¼ c canned pumpkin
3 egg whites
¼ c granulated sugar
1 (9-inch) baked pie shell
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 ¼ cup cold water. Blend with pumpkin. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg whites until stiff and dry, gradually blending in ¼ 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. When I got married, Mom gave me the paper, and this is the pumpkin pie recipe she used. Submitted by Sharon.

 

 

 

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