Pumpkin Chiffon Pie
Reecie decorating his cake. (2005)
Lucille “Teddy” Bartlett, 1963
Makes two, 8-inch pies:
2 tablespoons gelatin
½ cup water
3 cups cooked pumpkin
1 cup brown sugar
2 ½ teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon salt
4 tablespoons butter
6 eggs separated
5 tablespoons sugar granulated
Baked pastry shell or meringue
Makes one, 9-inch pie:
2 tablespoons gelatin
¼ cup water
2 cups cooked pumpkin
¾ cup brown sugar
1 ½ teaspoon cinnamon
2/3 teaspoon ginger
2/3 teaspoon nutmeg
1/3 teaspoon cloves
2/3 teaspoon salt
2 ½ tablespoons butter
4 eggs
2 ½ tablespoons sugar granulated
Baked pastry shell or meringue
Soften gelatin in cold water for 5 minutes. Combine next 9 ingredients with slightly beaten egg yolks on medium heat. Cook over water until thickened. Add gelatin and stir until dissolved. Cook until beginning to conceal. Beat egg whites, add sugar and beat until stiff. Fold into pumpkin mixture. Pour into baked pastry shell and chill until firm.
THE STORY.
“I’m sure I’ve had pumpkin chiffon pie before 1963. But that’s when I was in high school and I remember getting the recipe from her then. But I’m sure I had it before then like in grade school, or when I was young and Grandma probably had it even before then. But that’s when I remember getting it from her.” - Joan Stone
Makes two, 8-inch pies:
2 tablespoons gelatin
½ cup water
3 cups cooked pumpkin
1 cup brown sugar
2 ½ teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon salt
4 tablespoons butter
6 eggs separated
5 tablespoons sugar granulated
Baked pastry shell or meringue
Makes one, 9-inch pie:
2 tablespoons gelatin
¼ cup water
2 cups cooked pumpkin
¾ cup brown sugar
1 ½ teaspoon cinnamon
2/3 teaspoon ginger
2/3 teaspoon nutmeg
1/3 teaspoon cloves
2/3 teaspoon salt
2 ½ tablespoons butter
4 eggs
2 ½ tablespoons sugar granulated
Baked pastry shell or meringue
Soften gelatin in cold water for 5 minutes. Combine next 9 ingredients with slightly beaten egg yolks on medium heat. Cook over water until thickened. Add gelatin and stir until dissolved. Cook until beginning to conceal. Beat egg whites, add sugar and beat until stiff. Fold into pumpkin mixture. Pour into baked pastry shell and chill until firm.
THE STORY.
“I’m sure I’ve had pumpkin chiffon pie before 1963. But that’s when I was in high school and I remember getting the recipe from her then. But I’m sure I had it before then like in grade school, or when I was young and Grandma probably had it even before then. But that’s when I remember getting it from her.” - Joan Stone