Recipe - Grandma Slomans Pumpkin Chiffon Pie (10)

3 Eggs; separated
1 cup Sugar; divided
1 cn "One Pie" pumpkin (used to
be 16 oz, now less, but
either is okay)
One half cup Milk (evaporated is okay)
One half teaspoon Ginger
One half teaspoon Nutmeg
One half teaspoon Cinnamon
One half teaspoon Salt
1 tablespoon Gelatin (nb: 1 pkg is now
less than this; use 1 Tbsp)
One fourth cup Cold water

GRAHAM CRACKER CRUST
2 cup Graham cracker crumbs
One half cup Melted butter
One half cup Sugar
1 One half teaspoon Cinnamon

This is variously referred to as "the Cadillac of pies" or just "THE pie."
This pie, which originated with my late grandmother (Anna Feil Sloman) and
was perfected by my late mother (Dorothy S. Belding), is the pie I (b.
1950) was brought up with. It was rare, until recent years, to see recipes
for pumpkin chiffon pies. It was (and is) mandatory on all holidays from
fall through winter (though I DO try to switch to StrawberryRhubarb Pie
for Easter). Enjoy it! Jean B.

To slightly beaten egg yolks, add One half cup sugar, pumpkin, milk, spices, and
salt. Cook, stirring, in a double boiler over boiling water til thickened.
Add the gelatin, which has been softened in the water. Mix thoroughly and
cool in refrigerator. When it begins to thicken, stir in the remaining 1/2
cup sugar. Then fold in the stiffly beaten egg whites. (Well, I probably
stir in One fourth cup sugar and beat the rest with the whites so they'll be more
stable.) Pour into graham cracker crust and chill til firm. Serve topped
with very lightly sweetened whipped cream (I think using confectioner's
sugar makes this more stable) and candied ginger (cut in ca 1/81/4" dice).

Graham Cracker Crust (gotta make this lowfat...but it's soooo good...):
Mix all ingredients well. Pat into a 10" pie pan, Bake 1015 minutes at
300 degrees F. Cool.

Posted to TNT Prodigy's Recipe Exchange Newsletter by JB
jbxyz@ma.ultranet.com on Nov 08, 1997