Mom’s Pumpkin Chiffon Pie

Mom's Pumpkin Chiffon PieLife of Pie
It’s crazy to think that Thanksgiving is only two weeks away. And, while today is a day to stop and give thanks that the political ads are done, it is also a day to start making plans.

For me, Thanksgiving is going to be different this year if for no other reason that I will be hosting it for the first time. It should be an adventure given that we will be a party of 16. Granted, I annually host Christmas Eve for 14 so two more people shouldn’t be that big of a deal and it’s not. The difference is what I will need to cook and if it will all fit in my oven. I expect I will be much like a game of Tetris. As of right now, I have ordered two 18 pound organic turkeys which should be plenty—we’re big on leftovers. However, if there is one area of concern from those who will be seated around the table, it is whether there will be enough pie.

Turkey is generally the centerpiece of any Thanksgiving meal and it is for us as well but the true star of Thanksgiving in our family is the pie and everyone has their favorite. This year, because we are blending three families for dinner, there is concern that there will not be enough pie and, of course, everyone is worried that their favorite will run out quickly which is why I will probably end up making 4 pies.

My Dad’s favorite is mince pie. This is the pie most likely to have leftovers because he is the only one who eats it but it’s tradition so we gotta have it. In my family of five, it’s all about the pecan pie. If there is no pecan pie there will be rioting in the streets. I’m thinking I will also do an apple pie because, why not? Last but not least, you can’t have Thanksgiving without pumpkin pie. We do pumpkin pie a little differently though.

Growing up my mother always made the pumpkin pie. But, it wasn’t your usual pumpkin pie. Mom made Pumpkin Chiffon Pie. If you have never heard of it, and most people haven’t, pumpkin chiffon is basically a lighter fluffier version. And, Thanksgiving wouldn’t be the same without it. Since this is the first Thanksgiving without my Mom, there is no question that her pie will be there….

Mom always made this pie using a traditional pie crust but feel free to use a graham cracker crust if you prefer.

Mom’s Pumpkin Chiffon Pie
Yields one 9-inch pie 

Ingredients
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 slightly beaten egg yolks
3/4 cup milk
1 1/4 cups canned or mashed cooked pumpkin
3 egg whites
1/3 cup granulated sugar
1 9-inch pie crust (regular or Graham cracker)
whipped cream for topping

Directions
In a saucepan, combine the brown sugar, gelatin, salt, and spices. Combine the egg yolks and milk and stir into the brown sugar mixture. Cook and stir until the mixture comes to a boil. Remove from heat and stir in the pumpkin.

Chill the pumpkin mixture until it mounds slightly when spooned. (Test every now and then—don’t let it get too stiff.) In a medium-size mixing bowl, beat the egg whites till soft peaks form. Gradually add the granulated sugar, beating to stiff peaks. Fold the pumpkin mixture thoroughly into the egg whites. Turn the filling into the baked crust and smooth evenly.

Chill the pie until it is firm. Garnish with whipped cream.

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