Grandma sloman's pumpkin chiffon pie (10\")

1 Servings

Ingredients

Quantity Ingredient
3 Eggs; separated
1 cup Sugar; divided
1 can \"One Pie\" pumpkin (used to be 16 oz, now less, but either is okay)
½ cup Milk (evaporated is okay)
½ teaspoon Ginger
½ teaspoon Nutmeg
½ teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
¼ cup Cold water
2 cups Graham cracker crumbs
½ cup Melted butter
½ cup Sugar
1½ teaspoon Cinnamon

Directions

GRAHAM CRACKER CRUST

This is variously referred to as "the Cadillac of pies" or just "THE pie." This pie, which originated with my late grandmother (Anna Feil Sloman) and was perfected by my late mother (Dorothy S. Belding), is the pie I (b.

1950) was brought up with. It was rare, until recent years, to see recipes for pumpkin chiffon pies. It was (and is) mandatory on all holidays from fall through winter (though I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.

To slightly beaten egg yolks, add ½ cup sugar, pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler over boiling water til thickened.

Add the gelatin, which has been softened in the water. Mix thoroughly and cool in refrigerator. When it begins to thicken, stir in the remaining ½ cup sugar. Then fold in the stiffly beaten egg whites. (Well, I probably stir in ¼ cup sugar and beat the rest with the whites so they'll be more stable.) Pour into graham cracker crust and chill til firm. Serve topped with very lightly sweetened whipped cream (I think using confectioner's sugar makes this more stable) and candied ginger (cut in ca ⅛-¼" dice).

Graham Cracker Crust (gotta make this low-fat...but it's soooo good...): Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes at 300 degrees F. Cool.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by JB <jbxyz@...> on Nov 08, 1997

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