Sharon's Recipes

NOVEMBER: Pumpkin Chiffon Pie

Thanksgiving is almost here and this is the recipe that my family requested, again! and again! and the year before….


1.5 cups of finely ground gingersnap crumbs.
1/4 cup of soft butter

3/4 cup of dark brown sugar
1 envelope of unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3 slightly beaten egg yolks
3/4 cup of whole milk
1 can of pumpkin puree

3 egg whites
1/3 cup of sugar

Whipped cream for garnish

First, make your crust: Mix the gingersnap crumbs and butter, and press into a 9” pie plate. Bake at 375 for 6 – 8 minutes. Cool. I find that it is soft and has slid down a bit while baking. I often use a spoon to press it back up the sides and then let it cool.

Next, make your filling: Combine the brown sugar, gelatin, salt, and spices in a saucepan. Combine the milk and egg yolks, and stir into the sugar mixture. Cook over medium heat until the mix comes to a boil.  Remove from the heat and add 1.5 cups (1 can) of pumpkin puree. Chill until the mixture mounds when you add a spoon.  Do not let it get too stiff.

Finally, make your meringue: Beat the egg whites until stiff peaks. Gradually add sugar. Fold the pumpkin mix thoroughly into the whites and turn into the crust. Chill until firm.

Garnish with whipped cream if desired.

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