Pumpkin Chiffon Pie (Nanny Lobb's) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 c. sugar
1 1/4 c. canned or cooked pumpkin
1/2 c. milk
1/4 tsp salt
1/4 tsp ginger (ground)
1/2 tsp nutmeg (ground)
1 tsp cinnamon (ground)
1/4 tsp cloves (ground)
----- (OR substitute 2 1/2 tsp pumpkin pie spice for ind spices listed above)
3 eggs, separated
1/4 c. cold water
1 tbs or 1 envelope gelatin (plain)
Baked pie shell
|
|
Directions: |
Directions:Prepare a 9" baked pie shell. Set aside to cool on a rack while preparing the pie.
Soak 1 tablespoon (Knox plain) gelatin (1 packet) in 1/4 cup cold water.
Beat slightly 3 egg yolks (save the whites in a separate mixing bowl) in the top of a double boiler. Add:
1/2 cup or less sugar
1-1/4 cups canned or cooked pumpkin (1 standard can)
1/2 cup milk
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger and ground cloves
Cook and stir these ingredients over, not in, hot water (boiling) until thick. Stir in the soaked gelatin until dissolved. Chill.
Whip 3 egg whites until stiff but not dry.
When the pumpkin mixture begins to set, stir in a second 1/2 cup or less of sugar. Fold in the egg whites. Fill the pie shell. Chill in refrigerator to set. Serve with whipped cream.
|
|
Number Of
Servings: |
Number Of
Servings:8 pie slices |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: from Maureenl:
This is my variation of a recipe found in the Joy of Cooking. I kept trying out spice amounts until it was close to the one my grandmother, Mary Lobb (Nanny), made for our Thanksgiving dinners. I watched her make it many times. It was my fathers favorite pie. It is the only pumpkin pie I make.
|
|
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 1,500,000 in our family cookbooks!
This recipe for Pumpkin Chiffon Pie (Nanny Lobb's) is from