In the Kitchen – Pumpkin Chiffon Pie

I moved to Washington State shortly after Mr.Misty’s Mom passed away. She was a smart, feisty, vibrant, loving woman, and it was a great loss for the family. 

Along with the loss of her many lovely attributes, was the loss of her recipes – as women, we put so much of ourselves into the things we make, bake, cook and do.

I don’t know if she had a little recipe box, like my mom or who might have that box now.  According to family members, this recipe most closely resembles the recipe she would use every year to make Mr. Misty’s favorite pie –

Pumpkin chiffon.

If you, like me, are unfamiliar with “Chiffon” (or like me, only know it to be a shear fabric), in cooking it pertains to something made with beaten egg whites to give a light consistency – and let me tell you, eating this pie is like biting into a delicious pumpkiny cloud!

This recipe contains raw eggs: It’s recommended that pregnant women, young children, the elderly and the infirm do not consume raw eggs.  You can substitute whip cream or whip topping for the egg whites.

Pumpkin Chiffon Pie

  • Servings: 8
  • Time: 1 hr 45mins & 2 hrs chilling
  • Difficulty: easy
  • Print
Credit: Misty Meadows Homestead

This recipe contains raw eggs: It’s recommended that pregnant women, young children, the elderly and the infirm do not consume raw eggs. You can substitute whip cream or whip topping for the egg whites.

Ingredients

  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1/4 cup water
  • 4 egg yolks at room temp
  • 4 egg whites at room temp
  • 1 1/4 cups white sugar
  • 1 1/4 cups pumpkin
  • 2/3 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 recipe for a 9 inch single pie crust or a 9 inch gingersnap crust

Directions

Mix the gelatin and water in a small bowl, and set aside to bloom.

Separate the eggs. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt and spices.

In a double broiler cook the mixture over boiling water (water should not touch the bottom of the double broiler), stirring constantly, until it becomes very thick (-30 min.) Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it is cool and mounds when dropped by the spoonful (-20 min.)

In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until very firm. Fold in the cooled pumpkin mixture until just combined. Pour into the pie crust. Chill until firm -2 hours.

Serve with whip cream or a whip topping.

Do you have a favorite recipe that, through the passage of time has been misplaced? Leave a note below, maybe someone else has it. 

If you like this post, please feel free to share and please click the follow button on the side or return to Misty Meadows Homestead to follow our adventures.


Content and Photos by Misty Meadows Homestead and S.Lago © All Rights Reserved


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12 thoughts on “In the Kitchen – Pumpkin Chiffon Pie

  1. That looks phenomenal! Sadly I wouldn’t be able to make it because of the gelatin. I LOVE cooking/baking with all the squash family. Last year I made a Butternut Squash Pie for Thanksgiving. My first time using BS for a dessert recipe.

    Liked by 1 person

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