Recipe in r.f.recipes
PeterL wrote:
> "Jean B." > wrote in :
>
>> PeterL wrote:
>>> "Jean B." > wrote in news:7bkbbgF23on6lU3
>
>>> Talking about Pumpkin Pie (dessert) has given me the idea to make one
>>> soon, as it's something that is *completely* off the radar for most
>>> Queenslanders..... it should create a bit of a stir at our next
>>> 'gathering' :-)
>>>
>>>
>> I will post my whole recipe again if you want it, but I am about
>> to go out for the day.
>>
>
>
> If you've got it on hand that would be great..... otherwise just point me to
> whatever thread it was and I'll go take a (Google) looksee.
>
>
> I've got a week tomorrow (Sat) till the next 'gathering', so I've got a few
> days up my sleeve. Got a full on 2 day course next weekend, and after we
> finish Sunday, it's back to my place for a wine and cheese tasting...... with
> Pumpkin Chiffon Pie for dessert.
>
>
>
> Don't think I'll be that busy for the next 4-5 days anyways.... we've got
> rain forecast for awhile.
>
>
>
> Hold the post!!!!
>
> Got off my lazy ass and did a quick search of rfc....... is this the one
> you're talking about???
>
>
>
> Newsgroups: rec.food.cooking
> From: jb >
> Date: 1998/10/09
> Subject: Your favorite Pumpkin Pie, please
>
>
> Young wrote:
>> I know it's un-American, but I don't like pumpkin pie. My
>> ex-mother-in-law did make the only pumpkin pie I liked. I don't
>> have the recipe, but it was called 'pumpkin chiffon pie'. Maybe
>> someone has that recipe.
>
>> nancy
>
> Yes, there are definitely two camps when it comes to pumpkin pie. This
> version is obviously MUCH lighter.... Jean B.
>
> Grandma Sloman's Pumpkin Chiffon Pie (10")
>
> This is variously referred to as "the Cadillac of pies" or just "THE
> pie." It is the pie I (b. 1950) was brought up with, and it was rare,
> until recent years, to see recipes for pumpkin chiffon pies. It was
> (and is) mandatory in our family on all fall and winter holidays (though
> I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it!
> Jean B.
>
> 3 eggs, separated
> 1 cup sugar, divided
> 1 can "One Pie" pumpkin (used to be 16 oz, now generally less, but
> either is okay)
> 1/2 cup milk (evaporated is okay)
> 1/2 tsp ginger
> 1/2 tsp nutmeg
> 1/2 tsp cinnamon
> 1/2 tsp salt
> 1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
> 1/4 cup cold water
> graham cracker crust (see below)
>
> To slightly beaten egg yolks, add 1/2 cup sugar (see comment below),
> pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler
> over boiling water til thickened. Add the gelatin, which has been
> softened in the water. Mix thoroughly and cool in refrigerator. When
> it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in
> the stiffly beaten egg whites. (Well, I probably stir ca 1/4 cup sugar
> into the pumpkin mixture and beat the rest with the whites so they'll be
> more stable.) Pour into graham cracker crust and chill til firm. Serve
> topped with very lightly sweetened whipped cream (I think using
> confectioner's sugar makes this more stable) and candied ginger (cut in
> ca 1/8-1/4" dice). Jean B. via RFC
>
> Graham Cracker Crust (gotta make this low-fat...but it's soooo good...)
>
> 2 cups graham cracker crumbs
> 1/2 cup melted butter
> 1/2 cup sugar
> 1 1/2 tsp cinnamon
>
> Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes
> at 300 degrees F. Cool. Jean B. via RFC
>
Yes.
--
Jean B.
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