Cyndee Prisby's Delicious Chiffon Pumpkin Pie

Cut open a large fresh pumpkin, get rid of the seeds and strands of stuff, and get the meat of the pumpkin without any skin.

You could use canned pumpkin (the original recipe says either/or) but, again, I haven’t tried it.

Put the pumpkin chunks and a little water into a soup pot and slow boil for about 1-1/2 hours.

Take a little at a time and put it through the Cuisinart to make sure it isn’t lumpy. Now, the only hard part of this is you have to strain out all the liquid. Really STRAIN ALL THE LIQUID.

Mixture makes 2 pies. Use Pillsbury piecrusts for the bottom of the pies. One package has two crusts. Bake first and cool.

Gelatin mixture:

  • 1 1/2 tbs. (3 envelopes) Knox Gelatin
  • 4 tbs. cold water

Ginger mixture:

  • 2 tbs. hot water
  • 1/2 tsp. ground ginger
  • 3 eggs
  • 1/2 cup cold milk

Sugar mix:

  • 3/4 cup packed brown sugar
  • 1 3/4 hot milk
  • 1/4 cup arrowroot or cornstarch
  • 2 tbs. butter
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • .

Make "gelatin mixture" in a small bowl & set aside

Mix "ginger mixture" together and set aside

In a deep pot mix "sugar mixture"

Separate 3 eggs. Put the 3 yolks in a small mixing bowl. Put the whites in a large mixing bowl and set aside:
  • Lightly beat the 3 egg yolks
  • Beat in 1/2 cup COLD milk
  • Add to pot & mix well

Into pot, add 1cup of HOT milk and 1 3/4 cup pumpkin and "ginger mixture" and mix until smooth (mixture splatters)

Cook to a boil then for 5 minutes stirring continuously

Lower heat and melt in 2 tbs. butter

Melt in the "gelatin mixture" and cook another minute

Let cool a little while beating the reserved egg whites.

Whip egg whites to a fluff

Add 1/2 cup granulated sugar, just blend in.

Add pumpkin mixture slowly into egg whites until evenly blended.

Pour into prepared pie shells and refrigerate.

When ready to serve, top with fresh whipped cream.