Hi family -- for those of you who are pumpkin chiffon pie fans: Katie passed along a version of mom's recipe Janet has revamped, and I've posted it here. The ingredients are the same, but the directions are quite different, and it goes together easier this way. I just made my rough draft version for RS recipe night (I always have to remind myself how to make a crust come fall, and the first attempt is usually not so hot) with great success.
Pumpkin Chiffon Pie
2 1/2 lb can pumpkin, refrigerated
Three pre-baked 9” pie shells
Soften 2 packages of unflavored gelatin in ½ cup cold water. Set aside.
Mix together and stir to remove all lumps:
1 ½ cups brown sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
dash cloves
Mix together:
6 egg yolks slightly beaten
1 cup diluted canned milk (1/2 water)
Add milk and egg yolk to brown sugar and spices in a large saucepan or double boiler. Cook till thick stirring constantly. Add softened gelatin and stir until completely melted. Cool to room temperature and then add a 2 ½ lb. can (approximately 3-3 ½ cups) pumpkin. Add 1 tablespoon vanilla and 1 tablespoon maple flavoring. Cool until mixture starts to set up. While it is cooling, beat 6 egg whites till stiff, gradually adding 2/3 cup sugar. Fold beaten egg whites into the cooled pumpkin mixture and then pour into cooled shells. Refrigerate for at least 2 hours. Serve with slightly sweetened whipped cream.
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