Autumn · Celebrate the Seasons ♥ · Desserts · Favorite Recipes ♥

Aunt Ruby’s Pumpkin Chiffon Pie

  • 1 (8 or 9 inch) graham cracker crust
  • 1 envelope unflavored gelatin
  • ¾ cup packed brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 3 eggs, separated
  • ¾ cup milk
  • 1 ¼ cups canned pumpkin
  • 2 Tablespoons sugar
  • sweetened whipped cream

Combine gelatin, brown sugar, salt and all the spices in a 2 quart saucepan. Blend the egg yolks with the milk and stir into the gelatin mixture. Cook, stirring constantly until the mixture comes to a boil. Remove from the heat & stir in the pumpkin. Refrigerate until mixture thickens slightly. Beat egg whites until frothy, gradually beat in sugar until soft peaks form. Fold pumpkin into egg whites. Spoon into crust. Refrigerate until firm, 4 hours or overnight. Serve with sweetened whipped cream.

View ‘Meet My Featured Friend – Dan Sorensen‘ to learn the story behind the recipe!

Leave Mama Carp a reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s