This is my favourite pumpkin pie recipe. It’s the one my mother-in-law makes every year, but since she lives in another province and we’re not always together at Thanksgiving, I had to get the recipe for myself! It’s easy to make and the kids can help too!
First make or buy your favourite pie crust and bake the empty pie shell. Let cool. Then:
Marcelle’s Pumpkin Chiffon Pie
1 small (1 tbsp) package gelatin
¼ cup cold water
1 ½ cups pumpkin puree (canned or fresh)
1 cup brown sugar
3 eggs (separated)
2 tsp cinnamon
½ tsp salt
¼ tsp allspice
¼ tsp ginger
2 tbsp sugar
½ cup whipping cream
Soften gelatin in cold water. Using double boiler, combine pumpkin, brown sugar, egg yokes, spices and salt; cook over hot (not boiling) water stirring constantly until thickens – actually it is hard to tell it thickens – takes about 10 min. Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water and chill until mixture begins to thicken. When it begins to thicken, beat egg whites until stiff, but not dry, beat in sugar into egg whites and fold into cooled pumpkin mixture. Whip cream and fold into pumpkin mixture. Pour mixture into baked shell and chill. Top with additional whipping cream after chilled