a couple of pieces of pumpkin chiffon pie
My favorite part of the Thanksgiving meal has always been the pie. And not just any pie, but the Pumpkin Chiffon Pie my family has been making for as long as I can remember Thanksgiving feasts. Made most every year at either Thanksgiving or Christmas, this one is worth saving room for, no matter how elaborate the feast may be. It’s a recipe my brother has requested from my mom when he and his family have been stationed overseas, and I’ve had to ask her to resend time and again throughout my travels in my adult life. If you can imagine a smooth and light pumpkin pie with the richest of whipped creams built right in… that’s what you’ll find here. Anyway, I’m too late in sharing this for Thanksgiving… but keep it in mind for Christmas! I hope you try and enjoy.
My mom’s Layered Pumpkin Chiffon Pie
Combine and press into a 9” buttered pie plate:
1 ½ cup gingersnap crumbs
4 tablespoons butter
(To make the cookie crumbs, I put the whole cookies in a gallon size ziplock bag, close the bag well, pound then roll over the cookies with the side of a wooden rolling pin)
Bake the pie shell for 8 minutes at 375 degrees. Set aside and let cool.
In a saucepan, combine:
1 envelope gelatin
1/3 cup sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup milk
3 egg yolks
1 cup canned pumpkin
Whisk these all together. Continue stirring and heat until boiling. Remove from heat and let chill until partially set (about ½ hour if I set it out on the north side of the cabin).
Beat until stiff peaks form:
3 egg whites
¼ cup sugar
Gently fold the egg whites into the pumpkin mixture. Carefully pile half of this mixture into the pie shell.
Combine and whip until firm:
1 ½ cup whipping cream
1/3 cup confectioners’ sugar
½ teaspoon vanilla
¼ teaspoon cinnamon
Spread half of the whipped cream over the pumpkin mixture in the pie shell. Follow with the other half of the pumpkin mixture. And top with the rest of the whipped cream decorating the pie. Chill until set.