PUMPKIN CHIFFON PIE
About 2-3 lbs of a nice, dry pumpkin, washed, peeled and cut into 9 pieces.
Boil and mash adding 1 c light brown sugar, 1/2 tsp salt, 1/2 tsp cinnamon,
2 tsp ginger, 1 tbsp flour. Mix well. Add yolks of 2 eggs (save whites for
later). Add 1/2 c cream or egg nog. Continue beating to a smooth paste in
top of double boiler. Cook for about 10 minutes. Soften one envelope plain
gelatin in 1/2 c milk. Add to pumpkin mixture, stirring until gelatin is
well blended. Add 1/4 c milk, stirring again until well blended. Add 1/4
c orange juice, 1/2 tsp grated orange rind. Cool. Beat egg whites until
stiff, adding 2 tbsp sugar. Fold thoroughly into cooked mixture. Turn into
cooled graham cracker crust pie shell. Chill in refrigerator until set.
Serve warm with whipped cream if you like.
Deamer's adjusted recipee 11/10/01
Makes 2 pies
bake crusts 20 minutes, then chill (I use Pillsbury fresh pie crusts - look for them near Pillsbury easy bake biscuits/cookies ext.
whip 5 egg whites with 2oz sugar - hold till later
stir 2 packs of gelatin, or 3 Tbl, to a cup of milk
warm in a double boiler (mixing bowl over hot water)
1 cup cream
1 t salt
1 Tbl cinnamon
1 Tbl ground ginger
2 Tbl Flour
2 cups sugar
then add:
29oz can of pumpkin
and 5 egg yolks
wisk till mixture is warm, then add the milk/gelatin mixture
continue to wisk for 2-3 minutes while adding an additional:
1/2 cup milk
a heaping Tbl of lemon zest
and 1/2 cup Orange Juice
remove your mixing bowl from the hot water, place in an additional mixing bowl with ice, continue to wisk till room tempature, 4-5 min, then fold in the whipped egg whites
fill pie shells and let sit over night Yummy!!!