Grandma Elsie’s Pumpkin Chiffon Pie
There are lots of ways to say thank you. None as heartfelt and tasty and delicious as Grandma Elsie’s Famous Pumpkin Chiffon Pie.
- 1 envelope gelatin dissolved in 1/4 cup of water
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (packed)
- 1/8 teaspoon ginger
- 2 eggs, separated
- 2 teaspoons cinnamon
- 2/3 cup whole milk
- 1 heaping cup canned pumpkin (NOT pumpkin pie mix)
- 1 cup granulated sugar
- 1/4 stick of butter or margarine
- Pie Crust:
- We use ready-made graham cracker pie crusts, but you can also make your own—and it will be even better!
- 1 1/3 cups graham cracker crumbs
- 2 tablespoons powdered sugar
- 1/3 cup melted butter or margarine
- Whipped Cream:
- 1/2 pint real whipping cream (this may be enough for two pies)
- 1 tablespoon powdered sugar
- Part 1
- Separate the eggs from their whites. Store egg whites in the refrigerator.
- Start a double boiler on stovetop.
- Place all of the pie ingredients except the egg whites and gelatin in the double boiler.
- Heat the mixture until it is thick, stirring periodically.
- While the mixture thickens, progressively dissolve the gelatin in hot water and stir vigorously.
- When the pumpkin mixture is thick (hint: check if the spoon stands straight up), stir the gelatin-water into the mixture on the stove, over low heat.
- Let cool.
- Place the mixture in the fridge until firm (we recommend letting it set overnight).
- Part 2
- Beat egg whites until they are light and fluffy.
- Once the mixture has become firm, in a separate bowl, beat pumpkin batter at low speed until it is creamy.
- Then, fold the egg whites into the pumpkin batter until they are well-mixed.
- Pour the mixture into the pie shell and top with whipped cream.
- Sprinkle lightly with graham crackers.