In the later years of her life, my grandma developed a real preference for pumpkin chiffon pie over regular pumpkin pie. I’m not sure why, but I know that she really liked this particular recipe. I think she felt that it was “lighter” somehow. The truth is, if you’re eating this pie at the end of a huge Thankgiving dinner, NOTHING is lighter!
I like pumpkin pie because it really is good food. Pumpkin is good for you, after all. Lots of vitamins A & C in there. Of course, that makes pumpkin pie perfect breakfast food–cough cough…. But I’m getting ahead of myself. I haven’t even had dessert yet and already I’m thinking of breakfast!
Pumpkin Chiffon Pie
Soften 1 T. plain gelatin in 1/4 c. cold water.
In the top of a double boiler (I sometimes cheat and use my VERY, VERY heavy saucepan and skip the double boiler part–only do this if your saucepan is HEAVY) place
- 1 1/4 c. canned pumpkin (fresh works too)
- 1/2 c. evaporated milk
- 1/2 t. salt
- 1/2 t. cinnamon
- 1 t. ginger
Bring this mixture almost to a boil.
Then beat the yolks of 3 eggs with 1/3 c. sugar and add the hot pumpkin mixture. Return to the double boiler and cook until slightly thickened. Add gelatin and water and stir until completely dissolved. Cool.
Beat egg white and add 1/3 c. sugar. Fold into cooled pumpkin mixture. Pour into already-baked pie shell and chill. Serve with whipped topping.
As I’m sure you’ve noticed, the egg whites don’t get cooked. This is problematic and not particularly safe or recommended. What I have done in the past when making this recipe or homemade eggnog is buy pasteurized eggs. If you look in the egg section of your grocery store, you should find pasteurized eggs. These eggs should be okay to use in this recipe.
Note on pasteurized eggs: because of the pasteurization process, they don’t last in the fridge for very long, so use them quickly!