Pumpkin Chiffon Pie I Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 16, 2007
This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust, instead of a regular pie crust. To make gingersnap crust, make like you would any other cookie crust. Smush up 22 cookies until they are very fine, and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights, or other way to keep the crust flat.
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Photo by erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

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Reviewed: Jun. 4, 2006
My family has been making this recipe for three generations at Christmas and Thanksgiving. VERY GOOD recipe. Make sure when cooking over double boiler, that you let all of the water cook out. My mom uses a paper towel to absorb some of the water. It helps to keep the crust from becoming soggy. THIS is the ONLY recipe for pumpkin pie that we have ever used. A small difference in my recipe is the cooking directions. They are... Beat egg yolks and 1/2 cup sugar (add gradually) until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until real thick. COOL. Add gelatine stiffened in cold water (stir until gelatine dissolves. Add egg whites with remaining 1/2 cup sugar (merangue) Fold into pumpkin mixture. Pour mixture into cooled baked shell and chill. If desired, top with sweetened, whipped cream. Very good. Give it a try. Might take a few times (practice) to get it right, but don't give up because this is the Best when done right.
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Reviewed: Jun. 4, 2003
This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie, but they LOVED LOVED this pie. It was light and smooth.
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