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My Mum's Thanksgiving Dinners and her Infamous Pumpkin Chiffon Pie.

Thanksgiving reminds me of my Mum's Thanksgiving Dinners and her Infamous Pumpkin Chiffon Pie.

We are often invited out for Thanksgiving dinner...almost everyone makes Pumpkin Pie, Somehow it's never the same as my Mum's pie..I think everyone thinks like me.

I've offered to bring Pumpkin Chiffon Pie and usually get a yawn, or we like the our original family pumpkin pie..Thanks everyone to their own tastes.

We're going to my Brother-in laws tomorrow for Roast Turkey Dinner(He loves Turkey and so do I!) and yes pumpkin pie...my sister in-law's pumpkin pie is really good(made from Scratch), except I miss my Mum's Chiffon Pumpkin pie.

No Problem...So this Morning I thought, why not make one just for us(me)....I drug out mum's recipe, oh dear there are two recipes, both say the same except measurement are on one and some on the other...Just to be sure I Face Timed my Daughter (who lives in Qatar and not impressed since she was about to go to bed) She confirmed the measurements, cooking, etc.

So here it is Step by Step by photo in Case you are Interested in making your own Pumpkin Chiffon Pie..ha. if you've never had a pumpkin chiffon, they are light and fluffy and to die for.

 Picture of Mum's Recipe from and back

Mum's Pumpkin Chiffon Pie Receipe

 

 

 

 

 

 

 

 

Mum's Pumpkin Chiffon Pie Recepe-Back

 

 

 

 

 

 

 

 

 

 

I buy the pumpkin in a can, it's easier, the recipe calls for 1 1/4 cups. I mix the ingredients in a pot ready for cooking.

Pumpkin

 

 

 

 

 

 

 

 

 

 

 

Some of Mum's Secret Spices, 1/2 tsp Salt,Ginger,Nutmeg, Cinnamon and 1/4 tsp Cloves, Envelope Gelatin & 1 cup sugar(divided)

Spices

 

 

 

 

 

 

 

 

 

 

 

3 Eggs, separate and Save the egg whites, add yokes to pot and slightly beat eggs, 1/2 cup sugar 1/2 cup milk spices with the pumpkin and cook until thickened, be carefull to not burn.

Add engredients

 

 

 

 

 

 

 

 

 

 

 

Mix

 

 

 

 

 

 

 

 

 

 

 

Heat Slowly

Heat until Thick

 

 

 

 

 

 

 

 

 

 

 

I buy frozen pie shells thaw then bake them in the over at about 400 degree's for about 10 minutes until golden Brown, then Cool

Bake pie shell

 

 

 

 

 

 

 

 

 

 

 

After Cooking the Pumpkin, cool in the refrigerator before adding the balance of the sugar(1/2 cup) then beat egg whites until thick(no sugar here). After the pumpkin has cooled mix in the sugar well then Fold in the egg whites gently (do not whip). Now Add to pie shell and place in Fridge to set and ready for Dinner, Ad Whip creme if you like to the top when seving...Enjoy!!

egg whites

 

Fold in the egg whites gently

 

Whip egg whites

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add mixture to Pie Shell then Refridgerate

Pumpkin Chiffon Pie

 

 

 

 

 

 

 

 

 

 

 

Keep The Pumpkin Chiffon Pie in your refriderator until ready to serve, I had extra pumpkin so I made smaller one's for snacking on..ha

This Receipe will make two small pumpkin chiffon pies

Enjoy!

Mum'sPumpkin Chiffon Pie

Published Sunday, October 12, 2014 8:40 AM by Fred Carver Personal Real Estate Corporation

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