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Pumpkin Chiffon Pie
Homemade Pumpkin Chiffon pie, cornbread and canned homemade condiments are some dishes served at the Daniel family Thanksgiving feast. (Photo: lawellphoto.com)
Crust:
1¼ cups graham cracker crumbs (9 whole crackers or 1 package)
¼ cup sugar
⅓ cup butter, melted
Filling:
1 cup canned pumpkin
3 eggs, separated
1 cup sugar, divided in two halves
1 cup milk
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 Tablespoons melted butter
1 Tablespoon plain gelatin
¼ cup cold water
½ pint whipped cream
Preheat oven to 375 degrees. In a bowl, combine graham cracker crumbs, sugar and butter, and then transfer and press onto bottom and up sides of a 9-inch pan with a removable bottom. Bake 6 to 8 minutes. Cool.
Place pumpkin in the top of a double boiler and cook 10 minutes, stirring occasionally. In a bowl, mix egg yolks, ½ cup sugar and milk. Add to pumpkin with salt, ginger, nutmeg, cinnamon and butter. Stir and cook until of custard consistency. Meanwhile, soften gelatin in cold water. Remove pumpkin mixture from heat and add softened gelatin. Chill in refrigerator. When pumpkin mixture begins to stiffen after 1½ hours or so, beat egg whites in a bowl. As peaks begin to form, gradually add remaining ½ cup sugar. Gently fold beaten egg whites into pumpkin mixture. Place filling in crust and chill. Top with whipped cream before serving.
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