Grandma Browns Pumpkin Chiffon Pie Recipes

GRANDMA JOAN'S PUMPKIN CHIFFON PIE

Steps:

• Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.

PUMPKIN CHIFFON PIE

Steps:

• In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
• In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST

Steps:

• Mix all ingredients just until they are bound together.
• Press into bottom and sides of 9-inch pie plate.
• Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
• Soften gelatin in water, and stir into pumpkin mixture. Chill.
• When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
• Serve topped with whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• Bake pie shell according to package directions.
• In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
• Cook until thick and temperature reaches 180-185 F; Stir very frequently.
• Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
• Mix and cool thoroughly, to room temperature.
• Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
• Add the pumpkin mixture to the egg white mixture, whisking in gently.
• Pour into baked pie shell.
• Refrigerate several hours.
• Before serving, brown some almonds in butter and drain well.
• Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.

MARY'S PUMPKIN CHIFFON PIE

Steps:

• Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
• Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
• In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.

GRANDMA COTTINGTON'S PUMPKIN PIE

Steps:

• For Crust:
• Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
• Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
• For filling:
• Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
• Bake pies until filling is set in center, about 1 hour. Cool pies on racks.

DAD'S PUMPKIN CHIFFON PIE

Steps:

• Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
• In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
• Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
• Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
• Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.