O4P-CA: Mamie Eisenhower’s Pumpkin Chiffon Pie

Posted by on Nov 23, 2011 in California | Comments Off

Mamie Eisenhower’s Pumpkin Chiffon Pie
Ingredients:
1 env. plain gelatin
4 tbsp. cold water
1 cup brown sugar
3 eggs, separated
1/2 cup milk
1-1/2 cups canned pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
3 tbsp. granulated sugar
1 baked 9″ Pie Shell
Directions:
Soak gelatin in water for about 5 minutes. Combine brown sugar, egg yolks, milk, pumpkin, salt and spices in top of double boiler. Cook over boiling water, stirring until thickened. Remove from fire. Add gelatin, stir until thoroughly dissolved. Chill until mixture begins to set. Beat egg whites quite stiff; gradually add sugar while continuing to beat until stiff. Fold the meringue into pumpkin mixture. Pour into baked pie shell and chill until set.
Happy Thanksgiving!
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