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 forlater). Add 1/2 c cream or egg nog. Continue beating to a smooth paste intop of double boiler. Cook for about 10 minutes. Soften one envelope plaingelatin in 1/2 c milk. Add to pumpkin mixture, stirring until gelatin iswell blended. Add 1/4 c milk, stirring again until well blended. Add 1/4c orange juice, 1/2 tsp grated orange rind. Cool. Beat egg whites untilstiff, adding 2 tbsp sugar. Fold thoroughly into cooked mixture. Turn intocooled 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 mixingbowl with ice, continue to wisk till room tempature, 4-5 min, then foldin the whipped egg whites
fill pie shells and let sit over night Yummy!!!