Recipe of the Month
Pumpkin Chiffon Pie
Artist's Inn & Gallery, Terre Hill, PA
"My mom has made this pie for years. It's one of my favorite memories of
Thanksgiving. She would keep the pies cool in our unheated patio. One year
my two older brothers snuck in and ate both pies for Thanksgiving, so we had
to get by with just apple that year."
Total preparation time: 30 minutes
1 9- or 10-inch pie shell
1 envelope unflavored gelatin
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup milk
1/4 cup water
3 eggs, separated
1 1/2 cups canned pumpkin
1/4 cup sugar
Whipped cream, Redi Whip or Cool Whip
Bake crust according to directions. Mix gelatin, brown sugar, salt and
spices into saucepan. Stir in milk, water, egg yolks and pumpkin and mix
well. If you mix the water, yokes and milk first and then add the pumpkin,
it blends easier.
Cook over medium heat, stirring constantly until gelatin is dissolved and
mixture is heated through, about 10 minutes. It spatters when it bubbles, so
When mixture is thick enough to coat spoon, remove from heat. Cover with wax
paper to prevent mixture from forming a "skin" and chill, stirring
Beat egg whites until stiff. Beat in sugar. Fold gelatin mixture into the
beaten egg whites. Turn into baked crust. Chill until firm, and top with
whipped cream before serving.
The perfect light dessert after a heavy meal.
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