Subject: Grandma Sloman's Pumpkin Chiffon Pie
From: NORMA
Grandma Sloman's Pumkin Chiffon Pie
Would sure love it get a copy again.it was the greatest.

Hi Norma,

How nice it was to see my grandmother's name here, and a
request for her pie. It IS the greatest! I need to make it
next week for our own Thanksgiving meal.

Grandma Sloman's Pumpkin Chiffon Pie (10")

In our family, this is variously referred to as "the Cadillac of pies" or
just "THE pie." It is the pie I (b. 1950) was brought up with, and it
was rare, until recent years, to see recipes for pumpkin chiffon pies.
It was (and is) mandatory in our family on all fall and winter holidays
(though I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy
it! Jean B.

3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally 15
oz, but either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)

To slightly beaten egg yolks, add 1/2 cup sugar (see comment below),
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 1/2 cup sugar. Then fold in the stiffly
beaten egg whites. (Well, I probably stir ca 1/4 cup sugar into the
pumpkin mixture 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 1/8-1/4" dice).


Graham Cracker Crust

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15
minutes at 300 F. Cool.

--
Jean B.


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