Pumpkin Chiffon Pie

I had the opportunity to do some catering last month during a trip back home, and one of the jobs was to prepare a banquet lunch for a seniors curling bonspiel. The food was copious and excellent, and it was very well-received. The menu included a stuffed chicken, a rich potato casserole, and a selection of pies, including this pumpkin chiffon pie recipe. This has been a favourite of my SIL's mom, C's, family for holiday gatherings, and this time we made it in bulk. It was delicious. The chiffon filling is like a pumpkin mousse; I might use the mousse for a cake filling one of these days as I can see it being very versatile. The recipe comes via C's sister, B.

Pumpkin Chiffon Pie

1 9" pie shell, blind baked and cooled

1 envelope gelatin
3/4 cup sugar, divided
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2/3 cup evaporated milk
3 eggs, separated, yolks lightly beaten
1 1/4 cup pumpkin puree

Combine gelatin and 1/2 cup sugar, salt, and spices. Stir in the milk and beaten egg yolks. Cook, stirring constantly, over low heat, until thickened to custardy consistency. Whisk in pumpkin and chill.

Beat egg whites to stiff peaks, gradually adding the remaining 1/4 cup of sugar. Fold into cooled pumpkin. Pour into shell and chill. Serve with whipped cream.

We also made lemon meringue pies. Here's a peak at those, too.

Enjoy!