If you’d like to impress your friends and family, try out this traditional holiday pie recipe from a member of our Loring Ward family.
Have a safe, delicious and happy Thanksgiving!
Louise’s Pumpkin Chiffon Pie Recipe
Mix the following in the top of a double boiler:
- 1 envelope Knox unflavored gelatin
- ¾ cup firmly packed dark brown sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup milk
- ¼ cup water
- 3 egg yolks (keep the egg whites for later)
- 1½ cups canned pumpkin (NOT pumpkin pie mix, just pumpkin)
Mix well and cook over boiling water, stirring, until gelatin dissolves and mixture is heated (about 10 minutes). Remove from heat. Chill until mixture mounds when dropped from a spoon. Beat 3 egg whites until stiff. Beat in ¼ cup sugar. Fold into pumpkin mixture. Turn into a 9” pre-cooked pie shell and chill until firm. Serve with whipped cream or ice cream.