mint jelly

Wednesday, November 25, 2009

Mother Lu's Pumpkin Chiffon Pie:

I’d like to share my great-grandmother’s pumpkin chiffon pie recipe, a Thanksgiving tradition from my maternal grandmother’s mother.

Mother Lu’s Pumpkin Chiffon Pie:


  • 1 envelope Knox unflavored gelatin
  • 3/4 cup firmly packed brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 cup milk
  • 1/4 cup water
  • 3 eggs, separated
  • 1 1/2 cups canned pumpkin
  • 1/4 cup white sugar
  • 9” baked pie shell
  • whipped cream


  1. Mix gelatin, dark brown sugar, salt and spices thoroughly in saucepan.
  2. Stir in water, milk, egg yolks and pumpkin and mix well.
  3. Cook over medium heat, stirring occasionally until starts to bubble and mixture mounds slightly when dropped from spoon. Set aside in refrigerator to cool.
  4. Beat egg whites until stiff.
  5. Beat white sugar into stiff egg whites.
  6. Fold gelatin mixture into stiffly beaten egg whites/sugar mixture.
  7. Turn into baked pie shell and chill until firm.
  8. Serve with whipped cream.

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