Does anyone have an old-fashioned recipe for Pumpkin Chiffon Pie?

My absolutely favorite cookbook got lost when I moved, and my favorite recipe in it was for that pie. I don't know what the name of the book was because it was so old by the time it was handed down to me, the letters were worn off the cover. If anyone could help me out, you have no IDEA how much I'd appreciate it!

Asked by sunni85 48 months ago Similar questions: old fashioned recipe Pumpkin Chiffon Pie Food & Drink > Cooking.

Similar questions: old fashioned recipe Pumpkin Chiffon Pie.

Our Good Housekeeping Cookbook is over twenty-five years old. The embossed letters in the title have been rubbed flat over the years and are unreadable too, so it may be the same book that you lost. I noted your question with interest because the book’s Pumpkin Chiffon Pie recipe has been a favorite in our house since the first time it was made back in the 80’s.

Folks that do not like regular pumpkin pie like this version because it is so much lighter and not overpowered with pumpkin. People that like regular pumpkin pie LOVE this recipe because it is a bit more gourmet with a fancier crust. I hope that it is the one you are looking for.

Here it is as it appears in my book, except for my notes in parenthesis. Pumpkin Chiffon Pie Begin early in the day (or the day ahead). Makes 1 9 inch pie.

1 3 1/2 - ounce can flaked coconut 1/4 cup finely crushed graham-cracker crumbs (we use a food processor to grind them fine) 1/3 cup melted butter sugar 1 envelope unflavored gelatin 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 eggs, separated 1/2 cup milk 1 1/4 cups canned pumpkin whipped heavy cream for garnish Preheat oven to 375F. Spread coconut on cookie sheet; bake 8 to 10 minutes until lightly browned; reserve 2 tablespoons for garnish.In 9-inch pie plate, mix remaining coconut, crumbs, butter and 2 tablespoons sugar; press firmly to bottom and side of pie plate. Bake crust for 6 to 8 minutes until golden brown; cool.

In double-boiler top, mix well gelatin, cinnamon, ginger, nutmeg, salt and 1/2 cup sugar.In small bowl with wire whisk, beat egg yolks with milk until well mixed; stir into gelatin mixture; stir in pumpkin. Cook over boiling water about 20 minutes until thickened, stirring frequently. Refrigerate the mixture until cool (but not set).

In large bowl with mixer at high speed, beat egg whites into soft peaks; gradually sprinkle in 1/4 cup sugar beating at high speed. With wire whisk, gently fold pumpkin mixture into whites. Pour into crust; refrigerate until set (about 4 hours).

To serve, top with whipped cream, sprinkle with reserved browned coconut. A side note here... When we make regular pumpkin pies, we also separate the eggs and whisk the whites into stiff peaks. Then we follow the regular recipe using only the yolks when it calls to add eggs.

Once all ingredients are combined, just before pouring the mixture into crusts, we fold in the whipped whites and bake as normal to create a lighter texture pumpkin pie (not quite a chiffon, but close). Good luck! Sources: The Good Housekeeping Cookbook - 1981 .

Here is my reicpe . It is out of my reicpe box and has been around for years. I won't tell you my age, but trust me...it is old.

Pumpkin Chiffon Pie: Makes: 10 servings one 9-inch pie crust of your choice 1 envelope unflavored gelatin 3/4 c. Sugar, seperated 3/4 t. Cinnamon 1/2 t.

Ginger 1/2 t. Nutmeg 1/2 t. Salt 3 eggs, seperated 1/2 c.

Milk 1-1/4 c. Canned pumpkin 1. In a double-boiler top, stir gelatin with sugar, cinnamon, ginger, nutmeg and salt until well mixed.2.In a small bowl, with wire whisk, beat egg yolks with milk until well mixed; stir into gelatin mixture; stir in pumpkin.

3. Cook over boiling water 20 minutes or until thickened, stirring frequently. Refrigerate until cool but not set.

4. In a large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle 1/4 cup sugar into whites, beating at high speed. With a rubber spatula, gently fold chilled pumpkin mixture into whites.

Pour into crust; refrigerate until set. I serve this with cinnamon whipped cream....Yummy, yummy! Sources: my recipe box .

Here's my family's recipe... Pumpkin Chiffon Pie Crust Ingredients 2 cups crushed gingersnaps 1/3 cup sugar ¼ teaspoon ground ginger 6 Tbsp butter, melted Filling Ingredients 1 envelope gelatin ½ cup brown sugar ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ cup milk 3 eggs, separated ½ cup of rum (can be reduced to 2 T. If less intense taste desired) ¼ cup granulated sugar 1 ¾ cups of Pumpkin Purée 1 cup heavy cream, softly whipped (for topping) Extra crushed gingersnaps (for garnish) Crust Instructions Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan.

Butter it lightly. In a bowl, combine the crushed gingersnaps, sugar, ginger, and butter. Press the mixture into the pie plate with the back of a spoon, making the top edge even all around.

Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up). Filling Directions In a heavy-based saucepan combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil! Remove the mixture from the heat and let it cool.

Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds. In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks.

Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. (If you are concerned about eating raw egg whites, use egg white substitute or dried egg whites that you can find in the grocery store. ) Pour the filling into the cooled crust.

Refrigerate for several hours. Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps. Cut the pie into wedges.

Makes one deep 9-inch pie. Sources: family recipe .

I found 1 recipe! I hope this helps! Suzanne's Pumpkin Chiffon Pie Recipe Courtesy of Emeril Lagasse Show: Emeril Live Episode: Turkey Day 1 small box of vanilla wafers 3/4 cup sugar 1/2 cup finely chopped pecans 1 stick of butter, melted 1 1/2 cups of egg nog 2 cups mashed fresh pumpkin 3/4 cup light brown sugar 3 egg yolks 1/2 teaspoon cinnamon Pinch of nutmeg Pinch of salt Pinch of ginger 1 envelope of unflavored gelatin 1 teaspoon pure vanilla extract 3 egg whites* 1 cup heavy cream 2 tablespoons bourbon 8 ounces of pecan halves Preheat the oven to 400 degrees F.In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces.

Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan.

Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well.

Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves.

Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form.

Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour.

Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie.

Garnish the top of the pie with the pecan halves. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Sources: www.foodnetwork.com Kittyb's Recommendations Bubby's Homemade Pies Amazon List Price: $29.95 Used from: $16.97 Average Customer Rating: 4.5 out of 5 (based on 9 reviews) Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie Amazon List Price: $23.00 Used from: $13.01 Average Customer Rating: 5.0 out of 5 (based on 5 reviews) Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books)) Amazon List Price: $16.95 Used from: $10.04 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) The Pie and Pastry Bible Amazon List Price: $45.00 Used from: $19.95 Average Customer Rating: 4.5 out of 5 (based on 69 reviews) .

Here's a very good one from a top french restaurant globalgourmet.com/food/ild/2007/0207/pum... it's also found in the restuarant cookbook The Sweet Life: Desserts from Chanterelle by Kate Zuckerman .

" "Can someone give me a family home made recipe for Pumpkin Pie. I have eaten it in America but we don't eat it in NZ." "I need a Recipe for Pumpkin Pie made from Real Pumpkin! Not in a can, but from scratch!

" "What's your favorite recipe for pumpkin seeds?" "Wanted- Recipe for Pumpkin Pie that uses 'Cream Cheeze' in filling" "What can you do with canned pumpkin other than make pumpkin pie or pumpkin soup? " "how much pumpkin pie do I need" "How about an easy PEAR pie recipe?

Can someone give me a family home made recipe for Pumpkin Pie. I have eaten it in America but we don't eat it in NZ.

I need a Recipe for Pumpkin Pie made from Real Pumpkin! Not in a can, but from scratch!

Wanted- Recipe for Pumpkin Pie that uses 'Cream Cheeze' in filling.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.