A twist on a classic – chiffon pumpkin pie recipe! It is a favourite of ours and is easy because it’s no-bake. Very light Nana called it, not heavy like a custard.
Preparation Time: 0
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Description:
I have never met anyone who makes this recipe. Her mom used to make it too.
Our thanksgivings were non-traditional as the men-folk were always out hunting so we always did a turkey early so they’d have some great turkey sandwiches while lying in the fields waiting for the ducks to fly over, or while trudging through the swamps looking for moose.
But one thing that is traditional around our household is Nanna’s Chiffon Pumpkin Pie!
Prepare 2 pie shells (you can cheat and use the frozen type).
Ingredients:
1 cup brown sugar
1 ¼ c. canned pumpkin puree (small tin)
2/3 c. milk, best to use carnation evaporated milk
½ tsp each salt, ginger, nutmeg, cinnamon (or use pumpkin spice instead of ginger)
3 eggs separated (white & yolks in separate bowls)
1 envelope Knox gelatin dissolved in ¼ c. water
Get water boiling in double boiler. Put ½ c. brown sugar, pumpkin, milk and seasonings in top of double boiler. Heat slowly.
Add a little to the egg yolk, then stir it back into pot. (so you don’t curdle the eggs)
Cook slowly till thickened – be patient – stir often.
Sprinkle gelatin in cold water in small bowl or on a saucer – add to pot – cool by putting in sink of cold water.
Beat egg whites and add remaining ½ c. brown sugar. Fold into cooled pumpkin mixture. Pour into pie shells and refrigerate.
Serve with whipped cream!
So easy and great to have the extra one to serve to company, or just leftover for the next day.
Tracy, owner momstown Brampton
photo credit: recipes.com
