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Ingredientes
- 3 x Large eggs, separated
- 1 c. Sugar, divided
- 1 can "One Pie" pumpkin (used to be 16 ounce, now less, but either is okay)
- 1/2 c. Lowfat milk (evaporated is okay)
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 Tbsp. Gelatin (nb: 1 pkg is now less than this, use 1 Tbsp)
- 1/4 c. Cool water
- 2 c. Graham cracker crumbs
- 1/2 c. Melted butter
- 1/2 c. Sugar
- 1 1/2 tsp Cinnamon
Direcciones
- This is variously referred to as "the Cadillac of pies" or possibly just "THE pie." This pie, that originated with my late grandmother (Anna Feil Sloman) and was perfected by my late mother (Dorothy S. Belding), is the pie I (b. 1950) was brought up with. It was rare, till recent years, to see recipes for pumpkin chiffon pies. It was (and is) mandatory on all holidays from fall through winter (though I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.
- To slightly beaten egg yolks, add in 1/2 c. sugar, pumpkin, lowfat milk, spices, and salt. Cook, stirring, in a double boiler over boiling water til thickened.
- Add in the gelatin, that has been softened in the water. Mix thoroughly and cold in refrigerator. When it begins to thicken, stir in the remaining 1/2 c. sugar. Then mix in the stiffly beaten egg whites. (Well, I probably stir in 1/4 c. sugar and beat the rest with the whites so they'll be more stable.) Pour into graham cracker crust and refrigeratetil hard. Serve topped with very lightly sweetened whipped cream (I think using confectioner's sugar makes this more stable) and candied ginger (cut in ca 1/8-1/4" dice).
- Graham Cracker Crust (gotta make this low-fat...but it's soooo good...): Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 min at 300 degrees F. Cold.
