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3 Eggs; separated
1 c Sugar; divided
1 cn “One Pie” pumpkin (used to
-be 16 oz, now less, but
-either is okay)
1/2 c Milk (evaporated is okay)
1/2 ts Ginger
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Salt
1 tb Gelatin (nb: 1 pkg is now
-less than this; use 1 Tbsp)
1/4 c Cold water
GRAHAM CRACKER CRUST
2 c Graham cracker crumbs
1/2 c Melted butter
1/2 c Sugar
1 1/2 ts Cinnamon
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 1/2 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 1/2
cup sugar. Then fold in the stiffly beaten egg whites. (Well, I probably
stir in 1/4 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 1/8-1/4″ 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.
Yields
1 Servings
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