Saturday, October 30, 2010

Pumpkin Chiffon Pie

This is by far my favorite pumpkin pie. It's a long standing tradition on my side of the family after Thanksgiving dinner.

1/3 c cold water
1 envelope no flavor gelatin
3 eggs, separate whites from yolks, save egg whites
4 oz can evaporated milk
10 oz canned pumpkin (not pumpkin pie filling)
1/3 tsp salt
2/3 cup sugar
2/3 t. cinnamon
1/6 t. cloves
1/3 t. ginger

In a double boiler beat 3 egg yolks and add the milk, pumpkin, salt, sugar, cinnamon, cloves and ginger. Cook until mix becomes very thick. About 20 min. When thick remove from heat, dissolve gelatin in cold water and add to pumpkin mix. Beat 3 egg whites with a little allspice 1/6 tsp salt and 1/3 tsp vanilla and 1/3 c sugar until stiff peaks form and fold into pumpkin mix. Pour into pre baked pie shells.

(original recipe makes 3 pies, so this was adjusted to make 1 pie…that’s why the amounts are kind of funny)

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