Damsel in dis Dress wrote:
> On Thu, 11 Dec 2008 09:01:42 -0500, "Jean B." > wrote:
>
>> The only sure thing here is the pumpkin chiffon pie,
>> which my daughter has now dubbed "THE pie".
>
> Okay, I think I'll be needing that recipe, ma'am.
>
>> I am trying to
>> convince her that an Asian variant on the traditional elements
>> (which she hates) would be good. A competing thought is that I
>> will make some of the elements ahead of time (including that James
>> Beard stuffing you have posted in the past) and then just buy a
>> bit of turkey, since my daughter won't eat it.
>
> Isn't that stuffing AWESOME? All that artery-clogging butter.
>
>> It's great to see you posting again, Carol.
>
> Thanks, Jean. Good to see you again, too.,
>
> Carol

Yes ma'am! I'll post the recipe here and also under Rec, so you
will be sure to see it. When I made this for Thanksgiving, I got
"real smart" and heated the pumpkin part in the microwave. I
stopped it at ever-shorter intervals to check how hot it was, and
to stir. Even though I was hopping for those few minutes, it was a
great improvement over heating and stirring in a
double-boiler--esp. given the suboptimal burner arrangement on my
stove.

Hmmm. Looking this over, I only divided the sugar about 2/3 cup
was used in the filling from the very beginning, and 1/3 c was
used to "stabilize" the meringue. I also don't measure the spices
too carefully--now slightly heaping them.

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 until 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). Jean B. via RFC; afpf

Graham Cracker Crust (gotta make this low-fat...but it's soooo
good...)
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.