Mary’s mom made a Pumpkin Chiffon Pie that was so delightful, the name on the recipe has worn off from years of baking. With a light, airy texture, this pie is a delicious alternative to traditional pumpkin pie. We think it tastes pretty amazing the morning after thanksgiving too with a little bit of Irish Coffee.
Sarah Nell’s Pumpkin Pie
3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 slightly beaten egg yolks
3/4 c. milk
1-1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. granulated sugar
1 9″ graham cracker crust
- In saucepan, combine brown sugar, gelatin, salt and spices.
- Combine egg yolks and milk; stir into brown sugar mixture. Cook and still until mixture comes to a boil.
- Remove from heat, stir in pumpkin.
- Chill until mixture mounds slightly when spooned (test every now and then so it doesn’t get too stiff).
- Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks.
- Fold pumpkin mixture thoroughly into egg whites.
- Turn into crust and chill until firm.
- Garnish with whipped cream, drizzle with vanilla caramel sauce.
Share your favorite pie recipes below. Happy fall baking season!