Source: The Doubleday Cookbook by Jean Anderson and E. Hanna
Makes 8 servings.
Preparation time: 30 minutes
Tips: Serve topped with fluffs of whipping cream.
Pumpkin Pie - Chiffon
No- Bake type
Ingredients
Preparation
1 single 9" pie crust, flaky or crumb, baked and cooled
1 1/4 cups pumpkin puree
3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin (2 1/2 tsp.)
1 cup milk
2 whole eggs, separated
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
1/3 cup heavy cream, see note (1)
Prepare and bake and cool a 9" pie shell of your choice.
1. In a double boiler, mix pumpkin puree with brown sugar and the gelatin; gradually mix in milk and heat and stir over simmering water until steaming hot
2. . Beat egg yolks lightly, blend in a little hot milk mixture, and return to pan. Cook and stir 3-5 minutes until thickened and no raw taste of egg remains.
3. Mix in spices.
4. Remove from heat and place pan over cold water, and place a circle of wax paper flat on sauce. Cool, stirring now and then, until mixture mounds slightly on a spoon.
5. Whip cream and fold into sauce.
6. Beat egg whites until foamy, gradually beat in sugar, and beat to soft peaks; fold into sauce.
7. Spoon into pie shell and chill until firm, at least 3-4 hrs.
NOTE: 1) May omit heavy cream and still obtain a good pie.
Prepare at least 3 hrs. before serving.
A good variation from the "traditional" Thanksgiving pumpkin pie.
