Pumpkin Chiffon – The Only Pumpkin Pie Recipe You’ll Ever Need
Here is the perfect pumpkin pie recipe to top off your Thanksgiving dinner.
Once Mom started making this, regular pumpkin pie just would not do. Everyone in the family wanted this for holiday meals. It is light, fluffy and the perfect choice for dessert after a heavy Thanksgiving or Christmas dinner. I think this came from her Fanny Farmer cookbook, but not sure.
I would publish a picture, but it disappears before a picture can be taken. 😉
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.