ChefJune
Master Chef
this one, for some reason, always wins them over!
My mom didn't like the texture of pumpkin pie. (Neither do I.) So she always made this pie for Thanksgiving. No matter how many she made, there was never anything left at the end of the day!
NELLE'S PUMPKIN CHIFFON PIE
makes one 9-inch pie
1 tablespoon unflavored gelatin
1/4 cup COLD water
1 cup light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
1 1/2 cups cooked pumpkin
3 extra large egg yolks
1/2 cup milk
Meringue:
3 extra large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. Soak the gelatin in cold water. Mix brown sugar, salt and spices in top of double boiler. Stir in pumpkin.
2. Now beat egg yolks until light, and blend in milk. Blend this mixture into pumpkin mixture and mix thoroughly. Place over boiling water and cook until mixture thickens and flavors are blended, (about 10-15 minutes) stirring frequently. Remove from heat and beat in soaked gelatin. Use whisk to blend completely.
3. Cool mixture until it begins to set (about 15-20 minutes), then beat until fluffy with whisk.
4. Make a stiff meringue by beating egg whites with cream of tartar to points. Gradually beat in sugar. Fold meringue into pumpkin mixture.
5. Pour mixture into baked, cooled pie crust, or use a graham cracker crust, if you like. Chill in refrigerator until ready to serve.
My mom didn't like the texture of pumpkin pie. (Neither do I.) So she always made this pie for Thanksgiving. No matter how many she made, there was never anything left at the end of the day!
NELLE'S PUMPKIN CHIFFON PIE
makes one 9-inch pie
1 tablespoon unflavored gelatin
1/4 cup COLD water
1 cup light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
1 1/2 cups cooked pumpkin
3 extra large egg yolks
1/2 cup milk
Meringue:
3 extra large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. Soak the gelatin in cold water. Mix brown sugar, salt and spices in top of double boiler. Stir in pumpkin.
2. Now beat egg yolks until light, and blend in milk. Blend this mixture into pumpkin mixture and mix thoroughly. Place over boiling water and cook until mixture thickens and flavors are blended, (about 10-15 minutes) stirring frequently. Remove from heat and beat in soaked gelatin. Use whisk to blend completely.
3. Cool mixture until it begins to set (about 15-20 minutes), then beat until fluffy with whisk.
4. Make a stiff meringue by beating egg whites with cream of tartar to points. Gradually beat in sugar. Fold meringue into pumpkin mixture.
5. Pour mixture into baked, cooled pie crust, or use a graham cracker crust, if you like. Chill in refrigerator until ready to serve.
