This is just a short blog post to wish everyone a very happy Thanksgiving. I hope today is filled with the people you love and lots of pumpkin pie! I'll be making my mother's special pumpkin chiffon pie recipe. I have modified it a bit, so it doesn't use raw eggs.
1 cup cream
1 cup canned pumpkin
1 envelope unflavored gelatin
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon pumpkin pie spice
powdered pastuerized egg white to equal 2 egg whites
1 pre-made graham cracker piecrust
In a double boiler, stir in cream and pumpkin. Add gelatin, mixed with 1/2 cup sugar, salt, and pumpkin pie spice. Cook over boiling water, stirring constantly, until gelatin has dissolved and mixture is starting to thicken (about 8 min). Remove from heat and chill until cool, but not set. Mix up the egg white powder with water (as directed on package, to equal two egg whites) and beat until it holds soft peaks. Gradually add 1/4 cup sugar, beating until peaks are firm. Fold into pumpkin mixture, blending well. Pour into graham cracker crust and refrigerate until set.