Saturday, June 7, 2014
Pumpkin Chiffon Pie
Pumpkin Chiffon Pie:
It's June and I'm already thinking ahead to Thanksgiving and Christmas. I spent my career as a retail executive and I never had time enough to get things done at home for the Holidays, because I was so busy creating Holiday Magic at the store for all of you to enjoy during the season.
Now that I'm retired, I can spend time planning our family Holidays.
I found this recipe that was my Grandmothers favorite Thanksgiving Pie.
This may have been my mother's handwriting.
It's classic and vintage and I'll make it this year.
I was going to rewrite it for the blog but I decided to simply post a picture of the original recipe card.
Now that I've posted the picture, I'll explain some of it. It
may be difficult to read.
"Blend together": - all ingredients.
"Fold in 3 stiffly beaten egg whites."
"Turn into 9" unbaked pie shell."
"Bake 450 degrees for 10 min. then 325 degrees for 45 - 50 min. more."
"Top with cool whip & nuts."
I think the pie was topped with chopped walnuts. My grandmother rarely used pecans. I think walnuts were more abundant then.
I'll use pecans or hazelnuts.
This card was probably written in the early 1950's, when my Grandmother taught my mother how to make it.
We probably had it every year for Thanksgiving.
Peace in the Kitchen!