Mamie Eisenhowers Pumpkin Chiffon Pie Recipes

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE image

Number Of Ingredients 20

Ingredients

Crust:
1 1/2 c sifted flour
1 1/2 t sugar
1 t salt
1/2 c oil (canola)
2 T cold milk
Filling:
1 T gelatin in 1/4 c water
3/4 c brown sugar
1/2 t salt
2 t cinnamon
1/2 t ginger
1/2 t allspice or 1/4 t nutmeg
1 1/3 c pumpkin (cooked)
3 egg yolks
1/2 c milk
Meringue:
3 egg whites
1/4 t cream of tartar
6 T sugar

Steps:

Crust: Sift dry ingred. Combine oil and milk in measuring cup and whip with fork and pour over flour. Press mixture into pie pan, prick a few times with a fork and bake @ 425 degrees for 12-14 minutes. Cool. Filling: Blend gelatin and water in a small bowl. In a med saucepan mix brown sugar, salt, spices, pumpkin, egg yolks and milk. Cook over low heat until it starts to boil and then remove from heat. Stir gelatin into mixture and cool. When partially set (gelatin thickens the filling some), whip with a mixer for a minute or so. Then fold in the meringue. Pour everything into baked pie shell and chill 2-3 hours. Meringue: Beat egg whites, cream of tartar and sugar until stiff.

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE image

Categories Fruit Dessert Freeze/Chill Thanksgiving

Yield 8 Servings

Number Of Ingredients 15

Ingredients

3 egg yolks, beaten
3/4 cup brown sugar
1 1/2 cup cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 envelope unflavored gelatin
1/4 cup cold water
3 egg whites, stiffly beaten
1/4 cup sugar
1 large pie shell, baked
OR
8 individual pie shells, baked
Whipped cream

Steps:

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water and stir into hot mixture. Chill until partly set. Beat egg whites, add sugar, and beat until stiff. Fold into gelatin mixture. Pour into pie shell(s) and chill until set. Garnish with whipped cream.

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