"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin Chiffon Pie Recipe

  Tried it? Rate this Recipe:


This recipe for Pumpkin Chiffon Pie, by , is from Grandma Farr's Culinary Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Inglish
Added: Friday, July 24, 2009


1 env unflavored gelatin
1/4 c cold water
1 1/2 c evaporated milk
1/2 t ginger
1 c sugar
1 c pumpkin
1/2 t nutmeg
1/2 t cinnamon
1/2 t salt
3 eggs

To slightly beaten egg yolks add 1/2 c sugar, pumpkin, milk, salt & spices. Cook until thick in double boiler.
Soften gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly & cool.
When it begins to thicken, fold in egg whites to which has been added the other 1/2 c sugar.
Pour into 2 baked shells. Chill. Top with whipped cream.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!