Directions: |
Directions:Mix cold water with the 1 envelope gelatin, set aside.
Mix brown sugar, salt, all spices, evaporated milk, pumpkin, vanilla and 3 egg yolks.
Put in pan on medium heat and stir often until a few bubbles began to form. Remove from heat and stir well.
Stir in gelatin and let cool for about 30 minutes and then cool in refrigerator until very thick. Best to leave the pumpkin mixture in refrigerator over night.
Fold 1 container of Whip Cream into firm pumpkin mixture.
Spoon mixture into graham cracker crumb pie shell when ready to serve.
Graham cracker pie shell:
9 inch pie plate
6 tablespoons butter, melted
1 1/2 cups finally ground graham cracker crumbs
1/3 cup granulated crumbs
1/2 teaspoon cinnamon
Mix dry ingredients. stir well to incorporate. Stir in melted butter and mix well. Press into a 9 inch pie plate.
Mix graham cracker crumbs, sugar, cinnamon, stir to mix well
Add melted butter to dry ingredients.
Press mixture into a 9 inch pie plate.
Bake at 350 degrees for 7 minutes. Cool before filling with pumpkin mixture.
Cool pie crust. Spoon pumpkin filling into crust. Top filling with Cool Whip (pile high).
Sprinkle chopped pecan over Cool Whip. |
Personal
Notes: |
Personal
Notes: This is one of many signature recipe's of Concetta Licata Nuccio.
Concetta was born into the Licata family, a family of great chefs.
Concetta's family always looked forward to her chiffon pumpkin pie.
NOTE;
The pie filling can be prepared up to 5 days ahead of time. Cover tightly and refrigerate. On day of dinner, spoon filling into shell and top with Cool Whip.
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This recipe for Concetta's Pumpkin Chiffon Pie is from