Directions: |
Directions:
Graham Cracker Crust
Set oven to 350 degrees
12 whole graham crackers (1 1/2 cups) finally ground in a food processor.
1/4 cup granulated sugar
2 1/2 ounces (5 tablespoons) unsalted butter, melted.
1/3 teaspoon salt
Mix ground crackers, sugar and salt. Pour in melted butter and mix until dry ingredients are moist. Firmly press
cracker mix at the bottom and on the sides of a 9 inch pie plate. Bake until crust if fragrant and edges are golden in
color (12 to 14 minutes). Let completely cool on rack..
Mix cold water and gelatin until dissolved (set aside).
Mix brown sugar, salt, all spices, evaporated milk, pumpkin, vanilla and 3 egg yolks. Put into pan on medium heat
and stir often until a few bubbles begin to form. Remove from heat and stir well.
Stir in gelatin and let cool until room temperature ( Concetta placed the pumpkin filling in refrigerator for 1 1/2 hours
to cool).
Mix 1/2 cup granulated sugar with 3 egg whites. Beat egg whites with sugar until peeks form.
Fold egg whites and sugar into cooled pumpkin mixture.
Concetta used 2 different toppings, both toppings were loved by all.
Whipping cream topping or Cool Whip topping.
For whipping cream topping:
Mix 1/2 cup granulated sugar, 1/2 cup heavy whipping cream and 1 teaspoon vanilla. Beat until firm and peeks can
be formed, making sure that you don't overbeat the cream. Spread over cooled pie filling.
For Cool Whip topping:
Keep Cool Whip in refrigerator until ready to use. Spread over cooled pie filling.
Chopped pecans can be sprinkled over the toppings.
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This recipe for Concetta's Chiffon Pumpkin Pie is from