censored Kohlstrand said:I'm looking for a recipe for Pumpkin Chiffon pie.. I remember my mother used
to make these pies and they were so much better than just a regular
Quoted message said:pumpkin
pie.. Would sure appreciate hearing from someone who has a good >recipe.
[censored], we have enjoyed this recipe for decades. Please give it a try and, if you remember, tell me
what you think of it. Note that in the past few years I have realized that not only do you have to
make the crust from scratch, but you have to at least include SOME Nabisco graham crackers that you
have pounded into crumbs yourself. Unfortunately, the packaged graham cracker crumbs are much too
fine, and, I think, not as flavorful.
Jean B.
Grandma Sloman's Pumpkin Chiffon Pie (10"😉
In our family, this is variously referred to as "the Cadillac of pies" or just "THE pie." It is the
pie I (b. 1950) was brought up with, and it was rare, until recent years, to see recipes for pumpkin
chiffon pies. It was (and is) mandatory in our family on all fall and winter holidays (though I DO
try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.
3 eggs, separated 1 cup sugar, divided 1 can "One Pie" pumpkin (used to be 16 oz, now generally 15
oz, but either is okay)
1/2 cup milk (evaporated is okay)
2/2 tsp ginger
3/2 tsp nutmeg
4/2 tsp cinnamon
5/2 tsp salt 1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
6/4 cup cold water graham cracker crust (see below)
To slightly beaten egg yolks, add 1/2 cup sugar (see comment below), pumpkin, milk, spices, and
salt. Cook, stirring, in a double boiler over boiling water til thickened. (It sometimes seems
almost impossible to tell when this occurs. I might just give up when the mixture starts steaming!)
Add the gelatin, which has been softened in the water. Mix thoroughly and cool in refrigerator. When
it begins to thicken, stir in the remaining 1/2 cup sugar. (You need to check its progress
occasionally. Once it starts to thicken around the edges, it can thicken up too much very quickly.)
Then fold in the stiffly beaten egg whites. (Well, I probably stir about 1/4 cup sugar into the
pumpkin mixture and beat the rest with the whites so they'll be more stable.) Pour into graham
cracker crust and chill til firm. Serve topped with very lightly sweetened whipped cream (I think
using confectioner's sugar makes this more stable) and candied ginger (cut in about 1/8-1/4" dice).
Graham Cracker Crust: 2 cups graham cracker crumbs (see preface to recipe)
7/2 cup melted butter
8/2 cup sugar 1 1/2 tsp cinnamon
Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes at 300 F. Cool. Jean B. via rfr
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