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thanks faire! :heart:

i was already wondering how cardamon would be in there….

mooncat… I don’t know what Pyrex was thinking! I have both glass and metal mixing bowls, but, I wouldn’t use the glass because, as you say, I also don’t know how heat-tolerant they are… that wasn’t a consideration when I bought them, so, I wouldn’t chance it.

I wanted to add that I don’t use the Ginger. I did the first time I made the Pie, but, I really don’t care for Ginger, so, leave it out now. I posted the Recipe as given to me about a million years ago, *lol*.

Taste the Pumpkin Mixture when you’re just about done cooking it in the Double-Boiler… you may want to add more Nutmeg, Cinnamon, or Allspice. I like to add 1/8-Teaspoon of Clove.

oh very good to know- i’m not sure how I have not known that tip sooner- hmmmmmn my mixing bowls are all glass- I’m not sure how heat proof they are.

i love your handed down pyrex- makes me wonder if there was once 2 incert options and one broke or what were they thinking?

i’m seriously craving this pumpkin chiffon!

mooncat… You don’t need a ‘proper’ Double-Boiler!

Just take a large Saucepan, or Stockpot, fill 1/2 full of Water, bring to a Boil, and put a Mixing Bowl on top to serve as the Double-Boiler part.

I have a Pyrex Double Boiler that was my Grandma’s… passed down to my Mom… then to me. It’s amazing that it’s made it thru Three-Generations and still going strong… I love it!

But, there is a BIG Caveat… the Pyrex Insert sits too deep into the Outer Pyrex Saucepan… thus, you can only put a very small amount of water in it, (and, since almost everything cooked in a Double Boiler has to be sitting ABOVE the water, not sitting IN the water), the water usually boils-off before you’re done with your task!

More often than not, I use the Mixing Bowl/Saucepan method above. But, I wouldn’t get rid of my Grandma’s Pyrex for the world!!!!

looks amazing! I need a double boilier… but I’m gonna make this sooner than later. Thanks lass! :heart:

wow, my fairmaiden lass!!!! you should become a pastry chef!!! that pie looks delicious!!! you go, girl!!! thanks for sharing it with us. :heart: love it. xoxo

  Ha ha Ha on eating out and taking it easy.  I do the same thing . 

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Hmmmm..Faire I have a feeling you are going to have a lot of visitors with that kind of food:heart:

I have noticed your yummy recipes:womanhappy:

Thanks for sharing your recipe Faire! 

PUMPKIN CHIFFON PIE

Marie Callender Frozen Pie Shell

Wax Paper or Plastic Wrap

1-Cup Canned Pumpkin

4-Egg Yolks

1/2-Cup Sugar

1-Cup Milk

1/4-Tsp Nutmeg

1/2-Tsp Allspice

1/2-Tsp Cinnamon

1/2-Tsp Powdered Ginger

2-TBS Butter

1-Envelope Unflavored Gelatin

1/4-Cup Cold Water

4-Egg Whites, Stiffly Beaten

1/2-Cup Sugar

Ready-made Whipped Cream for Topping, or, from scratch—>

Heavy Cream

Sugar, a couple Tablespoons, or to taste

Vanilla, scant 1/4-Teaspoon

METHOD

Whisk together the Egg Yolks, Sugar, Milk, and Spices... set aside.

In a Double-Boiler, cook the Pumpkin over Boiling Water for 10-minutes. Keep whisking lightly… do not walk away from the stove… (this is done to get the Pumpkin hot enough to cook the Egg Yolk mixture quickly when you add it in).

Turn down the stove so the water is just Simmering and add the Egg Yolk Mixture, and Butter, to the Pumpkin. Keep whisking, but more vigorously now, otherwise the Egg Yolks will coagulate, yuk! So, once again, do not walk away from this procedure.

Once the Mixture has a Custard-like consistency, remove from heat.

Mix the Gelatin in the Water to soften it… a couple of minutes. Whisk briskly into the Pumpkin Mixture to uniformly distribute, then pour into a large enough Mixing Bowl to fold in the Egg Whites later. Cover the actual Mixture, (not the Bowl), with Wax Paper or Plastic Wrap to keep a skin from forming, and refrigerate.

Blind-bake the Pie Shell according to package directions… set aside to completely cool.

Once the Pumpkin Mixture begins to set-up, (and this may very-well take 2-4 hours), start beating the Egg Whites. Once they’re past the foamy stage, start adding the Sugar, a Tablespoon-at-a-time. Keep beating until Stiff Peaks form.

Take the Pumpkin Mixture from the fridge and whisk it to loosen it up. Fold in the beaten Egg Whites, pour/spoon into your now-cooled Pie Shell, and refrigerate for at least 8-hours… overnight is even better.

When ready to serve, whip some Heavy Cream with the Sugar and Vanilla… or use Redi-Whip or some such.

My family loves this Pie so much better than the usual dense Pumpkin Pie… it’s just so much lighter and fluffier.

u do realize you are now obligated to share that recipe right? Um I mean Faire Maiden, lovliest of them all; would’st thou do me the honor of allowing me to grace my home with the Pumpkin Chiffon Pie?