“40 Days Of Joy” Kick-off – Pumpkin Chiffon Pie
Welcome to the kickoff of the 2013 edition of “40 Days of Joy”. Normally this series runs from Thanksgiving Eve through January 1st, however this year there are only 36 days in that time span. So I am starting it earlier with posts focusing on recipes that are family holiday traditions.
This way you have plenty of time for grocery shopping.
First up is the time honored tradition of Pumpkin Chiffon Pie. Once Mom started making this, regular pumpkin pie just would not do. It is light, fluffy and the perfect choice for dessert after a heavy Thanksgiving or Christmas meal.
Pumpkin Chiffon Pie.
This recipe is standard dessert for Thanksgiving and Christmas and comes from one of Mom’s old, beat up cookbooks. It is very light and perfect for after a heavy meal.
1 8 inch Graham Cracker Crust Pie Shell
1 Envelope Unflavored Gelatin,
¾ C Light Brown Sugar – Firmly Packed
½ t Salt
1 t Pumpkin Pie Spice
3 Eggs – Separated
¾ C Milk
1 ¼ C Canned Pumpkin
1/3 C Granulated Sugar
Whipped Cream or Cool Whip
Combine gelatin, brown sugar, salt, and spice in sauce pan.
Combine egg yolks and milk – Stir into gelatin mixture. Over medium heat, stir constantly until mixture boils.
Remove from heat, add pumpkin.
Chill until it mounds slightly when dropped from spoon.
Test frequently for mounding stage.
Beat egg whites until frothy. Add sugar a little bit at a time and beat until glossy stiff peaks form.
Fold pumpkin mixture into egg whites. Spoon into pie shell. Chill until firm.
PIG OUT once firm – just make sure you save some for your guests
Other Serving Suggestions: Serve with your favorite coffee for breakfast or with a glass of warm milk for bedtime snack.