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"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 is from My Mother's Table, 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 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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