Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Pie – the Chiffon Kind

on November 24, 2014

This recipe is named Pumpkin Pie, but I added the chiffon thing. It’s from this day forward going to be known as Pumpkin Pie – the Chiffon Kind so I know what to do with it. This recipe was a bit of a challenge. It’s a list of ingredients, but not much in the way of instructions. I did see that on the back of the card, there was a recipe for a graham cracker crust, so at least I knew to do that. When it came to the filling, that was a little trickier. I noticed that it asked for gelatin. Hmm. Gelatin isn’t something that usually goes in the oven. So I went online and found this exact recipe on AllRecipes.com. This pie goes in the refrigerator, not the oven. If I would have put it into the oven, I would have had a mess! And so it goes with these recipes! 🙂

Pumpkin Pie and Crust

Pumpkin Pie and Crust 2

This makes a big pie. I had enough filling to put into glasses and use for dessert.

Here is the recipe as I made it:

Pumpkin Pie

For crust:

18 (whole big graham crackers are actually counted as 2 crackers) graham crackers

1/4 cup sugar

1/3 cup butter, melted

Mix together, press into pie pan, and bake at 350 degrees for about 10 minutes.

Cool completely.

For filling:

Mix together:

3 egg yolks

1/2 cup sugar

Add:

1 1/4 cups cooked or canned pumpkin

1/2 cup milk

1/2 teaspoon each of salt, ginger, cinnamon, and nutmeg.

Cook in double boiler until thick.

Stir into hot mixture:

1 envelope of unflavored gelatin dissolved in 1/4 cup cold water.

Beat:

3 egg whites to medium peaks.

Gradually add 1/2 cup sugar and beat to stiff peaks.

Fold filling mixture into egg whites.

Pour filling into crust and chill in refrigerator for several hours or overnight.

Top with whipped cream.

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I love graham cracker crusts!

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In my makeshift double boiler, the pumpkin part looks just like a regular pumpkin pie.

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I whipped the egg whites before heating the pumpkin so they’re ready to go in.

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Mix the egg whites into the pumpkin part and that’s it!

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It made more than I needed for the pie.

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I poured it into glasses and we had them for dessert that night!

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Top the whipped cream with a few graham cracker crumbs – just to make it pretty.

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This is a different kind of pumpkin pie, but still sooooo delicious. And did I mention that  you can make this the day before? Love that!

 

 

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2 responses to “Pumpkin Pie – the Chiffon Kind

  1. mom says:

    It looks, sounds delicious!!!

  2. […] many great things to do with it. I’ve posted a few recipes over the years. I’ve done Pumpkin Pie – the Chiffon Kind, Pumpkin Pie Dessert, Pumpkin Cake, Pumpkin Cream Cheese Pie , and Autumn Gold Pumpkin Cake. […]

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