Pumpkin Chiffon Pie

This is such a delicious pie! I am not a huge fan of baked pumpkin pies, they are a little strong for me. So if you feel the same way give this one a go, it is so much ligher and milder in flavor.

Combine in a saucepan:
1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg

Stir in:
3/4 C milk
2 slightly beaten egg yolks
1 C canned pumpkin
Stir over medium heat until it boils. Remove from heat and chill.

In a bowl:
2 egg whites
1/4 C sugar
Beat the egg whites until soft peaks form, slowly incorporated sugar and beat until stiff.

Whip
1/2 C heavy whipping cream

Fold the whipped cream into the egg whites and the completely cooled pumpkin mixture. Pour into already baked pie crust and chill. Serve with whipped cream.



Grandma Ruth's Pie Crust

3/4 lb Tenderflake lard
1/4 lb butter
5 C flour
1 tsp salt
1 can 7up

Have lard, butter, and 7up cold. Cube lard and butter, and with a pastry cutter cut the fats into the flour, until you have the texture of pea gravel. Slowly add 7 up only using as much as needed to hold dough together.

Makes 4-5 pie crustas, can bef rozen. Seperate and roll into discs, cover and refrigerate or freeze.

I will see if I can post Tressa's famous crust recipe here this week.