Nanny Lobb's Pumpkin Chiffon Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 9" baked pie shell.
1 tbsp. (Knox Plain) gelatin (1 packet)
¼ C. cold water.
3 egg yolks
Whites of the 3 eggs (save the whites in another mixing bowl)
1 C. or less granulated sugar - divided into ½ cups
1¼ C. canned or cooked pumpkin (1 standard can)
½ C. milk
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger and ground cloves
Whipped cream for serving
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Directions: |
Directions:Prepare a 9" baked pie shell. Set aside to cool on a rack while preparing pie.
Soak 1 tbsp. (Knox Plain) gelatin (1 packet) in ¼ C. cold water. Set aside.
Beat slightly 3 egg yolks (save the whites in another mixing bowl) in the top of a double boiler. Add:
½ C. or less sugar
1¼ C. canned or cooked pumpkin (1 standard can)
½ C. milk
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger and ground cloves
Cook and stir these ingredients over, not in, hot boiling water until thick. Stir in the soaked gelatin until dissolved. Chill.
Whip the 3 reserved egg whites until stiff but not dry.
When the pumpkin mixture begins to set, stir in a second ½ C. of sugar or less. Fold in egg whites. (Egg whites should not be showing in the mixture; (fold them thoroughly but gently to keep air in the mixture). Fill the cooled pie shell. Chill in the refrigerator to set. Serve with whipped cream.
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Number Of
Servings: |
Number Of
Servings:8 - 10 depending on the thickness of the slice |
Preparation
Time: |
Preparation
Time:Around two hours |
Personal
Notes: |
Personal
Notes: This is a variation of a recipe I found in The Joy of Cooking. I kept trying out spice amounts until it tasted like the one I used to help Nanny make in my Mom's kitchen. Nanny made it for Thanksgivings and Christmas dinners. It was my Dad's favorite pie and is the only pumpkin pie I make. I often offer to make it for others as a silent auction item.
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