Sunday, November 14, 2010

Mamie Eisenhower's Pumpkin Chiffon Pie

Every year around this time, it seems I am given or happen upon this recipe. Supposedly, it is Mamie Eisenhower's very own Pumpkin Chiffon Pie. After reading the ingredients and directions, I decided this year, I would give it a shot. It looked extremely easy and hey, if it was good enough for the President, it's good enough for me. It only took a few minutes to whip up (I confess I used frozen pie-crust) and I let it chill for a few hours before diving in. To my delight it was great! Below is the recipe in case you need something quick and easy for this Thanksgiving or for a Fall dinner.

Mamie Eisenhower's Pumpkin Chiffon Pie

1 env. plain gelatin
4 tbsp. cold water
1 cup brown sugar
3 eggs, separated
1/2 cup milk
1-1/2 cups canned pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
3 tbsp. granulated sugar
1 baked 9" Pie Shell


Soak gelatin in water for about 5 minutes. Combine brown sugar, egg yolks, milk, pumpkin, salt and spices in top of double boiler. Cook over boiling water, stirring until thickened. Remove from fire. Add gelatin, stir until thoroughly dissolved. Chill until mixture begins to set. Beat egg whites quite stiff; gradually add sugar while continuing to beat until stiff. Fold the meringue into pumpkin mixture. Pour into baked pie shell and chill until set.

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