I thought I would share a favorite Thanksgiving recipe that has been a tradition in my family for more years than I can remember. This recipe (and many) others can be found in my book, Baba’s Kitchen: Slovak & Rusyn Family Recipes and Traditions (Gateway Press).
Happy Thanksgiving everyone!
Pumpkin Chiffon Pie
My family’s favorite Thanksgiving dessert.
Crust:
Use basic pie crust recipe, or store-bought already prepared pie crust, or graham cracker crust.
Basic Pie Crust
For one-crust pie.
1 c. flour
pinch of salt
¾ c. or more of Crisco shortening (butter flavor Crisco is best)
8 to 10 tbsp. ice water
Blend with pastry blender until crumbly. Then add about 8 to 10 tablespoons of ice water, and mix with a fork to form a ball and roll.
If baking, place in 450 °F oven and bake 10-12 minutes or unitl golden brown.
For a two-crust pie, make two recipes.
Filling
¾ c. brown sugar
1 envelope unflavored gelatin
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
3 slightly beaten egg yolks
¾ c. milk
1-¼ c. canned or mashed cooked pumpkin
3 egg whites
⅓ c. granulated sugar
In saucepan, combine brown sugar, gelatin, salt, and spices. Combine egg yolks and milk; stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill mixture until it mounds slightly when spooned. (Don’t let the mixture get too stiff). Beat egg whites until soft peaks form; gradually add sugar and beat to stiff peaks. Fold pumpkin mixture into egg whites. Turn into a baked pie crust and chill firm. Garnish with whipped cream.
