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Patty's Famous Pumpkin Chiffon Pie.
This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her. Patty was a person who cared about you and your welfare. No task was too great, she got it done. Patty and her husband Tom had such an enviable loving relationship. Tom would say they were going on a date. That was how Tom described a trip to Costco. Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Directions:
Combine the gelatin and spices in a bowl and set aside.
In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.
Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl. Refrigerate until semi-firm,
Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar. In a big bowl fold the egg whites with 1/2 cup whipping cream whipped. Blend the chilled pumpkin mixture into the Whipped Cream mixture. Pour into 9 inch baked pie crust. If you wish, top with whipped cream to make it more festive.
Patty Ann Thompson
11-15-1956 - 10-1-2024
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