Now, what's Thanksgiving without pumpkin pie, right? Believe it or not, I didn't like pumpkin pie when I was growing up. We didn't have it at Thanksgiving because my father didn't like it either. I don't remember what we had instead...possibly Italian pastries since my father's side of the family is Italian.
This recipe comes from my late mother-in-law, and it was the first pumpkin pie that I actually liked (I've long since been converted to all kinds of pumpkin pies!). I think she got the recipe off a box of Knox gelatin a couple of decades ago. It's lighter than traditional pumpkin pie and is very easy to make although you have to allow plenty of time for it to chill during the various steps.
Pumpkin Chiffon Pie
1 baked 9" pie crust
1 envelope Knox unflavored gelatin
3/4 cup packed brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup milk
1/4 cup water
3 eggs yolks
1 1/2 cups pumpkin (the plain kind)
3 egg whites
1/4 white sugar
Combine the gelatin, brown sugar, spices, milk, water, egg yolks and pumpkin in the top of a double boiler. Place over boiling water and heat, stirring occasionally, for approximately 10 minutes until gelatin is melted and mixture is heated through. Chill until mixture mounds when dropped from a spoon.
Beat egg whites until stiff then beat in white sugar. Stir into chilled pumpkin mixture and pour into baked pie shell. Chill until firm (approximately six hours.) Serve topped with whipped cream if desired.
Pumpkin, spice, egg mixture
Place over boiling water
Today I am giving away a copy of the latest book in my Gourmet De-Lite series, ICED TO DEATH.
In order to win, leave a comment in the comment section. Tell us what you are most thankful for this year!
Happy Thanksgiving from me and Reg!
You might also enjoy my Lucille series:
Stay tuned for information about my Cranberry Cove series which debuts next year!