Spiced Pumpkin Pie
wait for Thanksgiving to enjoy pumpkin pie? Chiffon pie is light enough to be
made in the summer. We have the Native Americans to thank for first cultivating
the pumpkin, a member of the gourd family and an excellent source of vitamin A.
Pumpkin Chiffon Filling
1 (12-ounce) can evaporated milk
1 envelope unflavored gelatin
1 (15-ounce) can pumpkin
1 cup golden brown sugar
1 teaspoon ground cinnamon
½ teaspoon powdered ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
3 large egg yolks
Graham Cracker Crust
1 ⅓ cups graham cracker crumbs
¼ cup butter, melted
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup regular whipping cream (not heavy whipping
In a 3-quart saucepan, heat the milk and gelatin over medium
heat, using a whisk to stir occasionally.
2. In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger,
nutmeg, salt and egg yolks. Whisk in the milk mixture, pour
back into the saucepan. Stir over low heat for 15 minutes.
Refrigerate to cool to room temperature.
3. Mix the crumbs, butter, sugar, cinnamon and nutmeg, press
into an 8-inch pie plate. Bake in a preheated 350° oven for
5 minutes. Cool to room temperature.
4. Whip the cream and then fold it into the cooled pumpkin
custard. Pour into the crust and refrigerate for 3 hours.
Makes 8 slices