Pumpkin Chiffon Pie

You might want to make a note of this for next Thanksgiving. Or indeed, for any time. This is pumpkin pie for people who aren't all that crazy about pumpkin pie.  This is fantastically good pie. And here's the recipe, from my much used Southern Junior League Cookbook.

2 baked pie shells ( I think it's worth the trouble to make them yourself)


3/4 cups milk
2 cups canned pumpkin
1 1/2 cup brown sugar
1/ 8 teaspoon salt
3/4 teaspoon ground ginger
1/3 teaspoon nutmeg
1/2 teaspoon cinnamon
5 egg yolks
2 envelopes unflavored gelatin
1/3 cup cold water
5 egg whites
1 1/2 cups heavy cream
1/3 cup sugar


Caramelized almonds (see below)
Whipped cream  and grated nutmeg for topping



Heat milk with pumpkin, brown sugar, salt, and spices. Beat egg yolks slightly and slowly add hot mixture to yolks. Mix well and cook in double boiler till thick, stirring constantly.


Soften gelatin in cold water. Add to hot custard and stir till dissolved. Cool till it begins to thicken.


Beat egg whites till stiff but not dry. Fold into custard and cool a little bit but not till set.  Whip 1 1/2 cups heavy cream, adding 1/3 cup sugar and then folding into pumpkin mixture. Chill till very thick and pour into pie shell.  Chill (overnight) till set.


Top with more whipped cream, a sprinkle of grated nutmeg, and the caramelized almonds. 

(The original recipe called for butterscotch sauce as well but I don't know, that just seemed excessive. So this is practically a diet version.  

The pie can be frozen and is quite good that way. Also, the filling alone is a nice dessert, frozen or otherwise. )


Caramelized almonds


1/2 cup sugar
1 cup slivered blanched almonds


Stir sugar and almonds in heavy skillet over medium high heat till light brown. Spread on greased cookie sheet.  Break apart when crisp and store in airtight container.  Also really good on ice cream.