This was the pie my grandmother would make every Thanksgiving. Most people I know who don’t like regular pumpkin pie, love this version! It’s creamy, fluffy, light on the pumpkin taste and yet still so delicious! If you need to feed picky pumpkin pie eaters this Thanksgiving-you’ve got to give this a try!
Pumpkin Chiffon Pie
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
4 eggs, separated (or 2 T. dry egg powder + 1/4 C. water AND 1/4 C. dry egg white powder + 3/4 C. water)
1 1/4 cups white sugar
1 1/4 cups pumpkin
2/3 cup evaporated milk (1/4 C. dry non-instant powdered milk or 1/2 C. dry instant powdered milk + 2/3 C. water)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie
Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.