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Recipes Fresh From The Farm

Aunt Loraine's Pumpkin Chiffon Pie

E. Marie in honor of Aunt Loraine

One 9" pie

My husband's Aunt is 99 years old ... up until the past 10 years, Aunt Lorraine has made this wonderful dessert for Thanksgiving and Christmas. It is a very old recipe ... and is unsurpassed by any other Pumpkin Chiffon Pie recipe I have ever tried! I hope it becomes one of your traditions too!

  • 2 envelopes unflavored gelatin
  • 1 C. milk, divided
  • 2 eggs, separated
  • 1 can (1 lb.) pumpkin – or fresh, cooked and processed
  • 1/2 C. old-fashioned molasses
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. ginger (if you use fresh it is delightful – use half as much)
  • 1/4 C. sugar
  • 1/2 C. heavy cream, whipped
  • 1 9” pastry shell, baked
  • Additional whipped cream for serving (Optional: Cinnamon or Ginger)

Sprinkle gelatin over 1/2 cup of milk in saucepan. Beat together egg yolks and remaining 1/2 cup milk; add to saucepan. Place over low heat; stir constantly until gelatin is dissolved, about 5 mins. Remove from heat.

Add pumpkin, molasses, salt, and spices; mix well. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff (but not dry). Gradually add sugar and beat until stiff. Fold into pumpkin mixture. Fold in whipped cream. Turn into baked pastry shell. Chill until firm. Garnish with additional whipped cream if desired.