Pumpkin Chiffon Pie

[devilgrrl]

Ingredients:
1 can (approx. 1 cup and 1/4) pumpkin or squash puree
1/2c evaporated milk
1t ginger
1t nutmeg
1t cinnamon
1t salt
1/2c sugar
3 egg yolks
1 envelope of Knox unflavoured gelatin dissolved in 1/4c cold water
3 egg whites

Cook pumpkin puree, spices, salt, and egg yolks over a double boiler until smooth and thick. Add gelatin and let cool. Beat egg whites till they form stiff peaks with sugar. Fold into puree and pour into a cooked pie shell. Set at least three hours, preferably overnight.
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Definitely a family favourite here, as well as easy to make. I made 5 last holiday season.

Comments

[mrseff.livejournal.com]

Mmm, sounds divine. I have *got* to find a source for tinned pumpkin over here - I can't be the only American in London who misses pumpkin pie (and is too lazy/forgetful to buy fresh ones when they're in store for a week and cook it down!) ha ha.

[devilgrrl.livejournal.com]

I cooked it down one year. What a pain! Any chance of finding a grocer online who has tinned squash or pumpkin?

[mrseff.livejournal.com]

Yes - but it's out of stock AND £3.50 a can!!! That's about $5.50! Still... I know how good it will taste... mmm...

I pay stupid prices for US foods when I have a craving - like, Double Stuf Oreos for $8? Pop Tarts for $5? It's crazy but does work out cheaper than having my family post 'em over... *sigh*

[devilgrrl.livejournal.com]

Ouch. It's a shame the dollar is so weak right now. I cringe every time I need to order new bras. Shipping's even worse.