Saturday, September 29, 2012

The ABSOLUTE BEST Pumpkin Chiffon Pie


Around our homes this beautiful, light & fluffy
PUMPKIN CHIFFON PIE
is a staple during the holidays.
And, rightfully so.  It is delicious.  
Even people who say they don't like Pumpkin Pie will
love this one...go ahead, try it out and see what I mean.

Pumpkin Chiffon Pie. Photo by Babs7


The following recipe comes from the
Better Homes & Gardens Cookbook
the one from the 50's, I think.

It preserves the essence of pumpkin pie in a lighter form, and has always seemed to
me a bit more appropriate after the heavy Thanksgiving meals.
I think the filling would also work nicely served in parfait glasses as a pumpkin mousse
topped with the whipped cream.

Pumpkin Chiffon Pie

1 envelope unflavored gelatin
½ cup sugar
½ tsp. salt
½ tsp. ground cinnamon
½ ground allspice
½ ground ginger
¼ tsp. ground nutmeg
¾ cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
¼ cup sugar
½ cup whipping cream, whipped
1 9-inch pie crust either your own rolled crust or a graham-cracker crust.  NOTE:  I always make my own
      pie crust (I know you don't believe this, but tis true, & I use ICE WATER, it makes           the crust really flaky...
       my aunt taught me this important lesson).
  1. Combine the first 7 ingredients a a saucepan..
  2. Stir in the milk, egg yolks, and pumpkin.
  3. Cook and stir the filling over medium heat until the mixture boils and the gelatin dissolves.
  4. Remove from the heat and chill until partially set.
  5. Beat the egg whites until soft peaks form.
  6. Gradually add the sugar and beat until the whites form stiff peaks.
  7. Fold the beaten whites into the pumpkin mixture. 
  8. Pile the filling into the crust.
  9. Chill until the filling is firm.
  10. Top with the whipped cream.
 You can also add a bit of RUM, it's really nice this way.

*************************************************************************
Also, don't know if you know that dogs can eat PUMPKIN very well.
Use it like an additive, 3-4 TBSP's for a large dog.
It's filling and good for them too.

We don't believe in feeding our dogs anything except
GRAIN FREE foods.
Taste of the Wild, both wet & dry
Fromm's, dry little kibble.
Just so you know I also cook chicken, green beans, 
sweet potatoes for them...blend up the veggies in my chopper...
they think it's caviar.

 stay well, ladies



Photobucket

8 comments:

  1. we love pumpkin around here! pumpkin anything! thins sounds absolutely delish...thanks for sharing the recipe!

    [oomph.]
    Win a Complete Rejuvenation System

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  2. What a pretty slice of pie. Rum, definitely add the rum - for flavor of course :)
    Sam

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  3. OK, I running out the door to get the ingredients for this RIGHT NOW!
    X

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  4. Hello Marsha

    This looks delicious.

    When I lived in Australia, this was my first introduction to pumpkins which were used strictly as a vegetable in soups and accompanying dinner.

    I cannot muster up a taste for pumpkin pie, nor carrot cake. My friends tell me I am missing out on a great taste.

    Have a glorious week

    Helen xx


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  5. Marsha,
    Hi! I've always made true pumpkin pie but I'm going to give this Pumpkin Chiffon Pie a try. Thank you for the recipe.
    I'm sure it will be good.
    Pat

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  6. This looks wonderful - I am going to try your recipe tomorrow. Thank you for sharing it with us.

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  7. Marsha,

    I LOVE PUMPKIN!!! For the last few weeks I have been making something at least once a day with pumpkin in it, from bread to pasta, to macaroni and cheese to cakes and bars and cookies. I will add your pie to my list, it looks delicious.

    I hope you are well and your husband is not suffering any ill effects from his treatment.

    Take care, Elizabeth

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  8. Ive been getting into pumpkin desserts lately so I must try this! Have you tried the Pumpkin Pie Cream Liquor? you must!
    Nancy
    Powellbrowerhome.com

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Thank you so much for your wonderful comments, each of them mean so much to me. After all, the interaction is the reason we blog. xx's