Pumpkin Chiffon Pie

Use fresh, firm pumpkin.  Cut in sections, remove seeds and fibrous strings.  Bake shell side up at 325º until tender, approximately an hour. 

Remove from shell and blend with water, starting on low speed, then increasing speed until either the pumpkin is completely smooth, or smoke billows from the blender, whichever comes first.

Puree should be a light golden orange color.  Add water until puree is mellow to the taste, rather like squash.

Extra pulp can be frozen for later use.

Crust:

1 C flour

½ t salt

¹/3 C shortening

3 T ice water

Blend together with a pastry cutter.  Roll out, then place in pie plate and flute edges.  Bake at 350º for 12 minutes or until golden brown.

Filling:

1¼ C cooked pumpkin

3 eggs, separated

1 C granulated sugar, half at a time

½ t salt

1 t pumpkin pie spice mix

½ t nutmeg

½ C half-and-half or evaporated milk

 

Gelatin:

1 pkg. unflavored gelatin

¼ C cold water

                   Preparation: 

In a pan, mix the pumpkin with the egg yolks, ½ C sugar, salt, spices, and half-and-half or milk.

Stir over medium heat until thickened, or just until mixture boils.

Soften the gelatin in the cold water; stir into the hot pumpkin mixture, mixing well.

Cool pumpkin mixture.  Place in bowl over ice water until mixture is slightly thickened, stirring often. 

Beat egg whites until stiff, beating in the remaining ½ C sugar.

Fold whites into pumpkin mixture.  Pour into the baked shell.

Chill until set before serving.  This takes slightly less than a year and a day.

Garnish with whipped cream and pecans, if desired.  About 2 inches of whipped cream slathered all over the top is just about right.

And, whatever you do, if you only make this one pie, do not, I repeat, DO NOT, invite company.  You will want to eat the entire thing yourself.