Diane Prather: Perfect for Thanksgiving: Pumpkin chiffon Pie | CraigDailyPress.com

Diane Prather: Perfect for Thanksgiving: Pumpkin chiffon Pie

Diane Prather

Last December, former Craig resident Julie Jones-Eddy, who now lives in Colorado Springs, sent me her mother’s recipe for pumpkin chiffon pie.” Julie wrote that their family always enjoyed the pie on Thanksgiving and Christmas.

Julie’s mother was Margaret E. Jones.

I was able to feature the recipe in a December 2007 column, but I wrote a note in my appointment book so I’d remember to include it in a column before the 2008 Thanksgiving holiday. So, here it is.

The ingredients for pumpkin chiffon pie are: 1 shell baked pie crust, 1 envelope Knoxgel, 1/4 cup cold water, 1 1/4 cups pumpkin, 1/2 cup milk, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup sugar, and 3 eggs. (Note: Julie wrote, “Recent safety information on using egg whites that aren’t cooked is to use pasteurized ones.”)

Slightly beat egg yolks, then add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thickened in a double boiler. Soften gel in cold water, and add to hot pumpkin mixture. Mix and cool. Beat egg whites while adding the other 1/2 cup sugar to form stiff peaks. Fold pumpkin mixture into beaten egg whites by hand. Pour into the baked shell and chill.

Once again, thanks, Julie.

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One of my family’s favorite desserts is pumpkin pie cake. The cake never lasts very long.

The ingredients are: 1 cup vegetable oil, 4 eggs, 2 cups sugar, 2 cups canned pumpkin, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 2 cups flour. For the frosting, you need: 3 ounces cream cheese (softened), 6 tablespoons margarine (softened), 1 teaspoon milk, 1 teaspoon vanilla and 2 cups confectioner’s sugar.

Preheat the oven to 350 degrees. Although the recipe does not call for greasing the cake pan, I usually grease and flour the 9×13-inch pan.

In a large bowl, cream the oil, eggs and sugar. Add the remaining ingredients, and mix well. Pour the batter into the prepared cake pan, and bake for about 30 minutes or until the cake tests done.

When the cake is done, cool completely. Make the frosting by creaming together all the ingredients. Spread on the cooled cake. Store in the refrigerator.

This recipe also can be used to make bars. Spread batter on an ungreased jelly roll pan. Bake at 350 degrees for about 20 to 25 minutes.

I can’t believe it, but this is the last column before Thanksgiving. Have a happy holiday.

Send your Christmas recipes to me at P.O. Box 415, Craig 81626 or call me at 824-8809.