Instructions: This is variously referred to as "the Cadillac of pies" or just "THE pie." This pie, which originated with my late grandmother (Anna Feil Sloman) and was perfected by my late mother (Dorothy S. Belding), is the pie I (b. 1950) was brought up with. It was rare, until recent years, to see recipes for pumpkin chiffon pies. It was (and is) mandatory on all holidays from fall through winter (though I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler over boiling water til thickened.

Add the gelatin, which has been softened in the water. Mix thoroughly and cool in refrigerator. When it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in the stiffly beaten egg whites. (Well, I probably stir in 1/4 cup sugar and beat the rest with the whites so theyll be more stable.) Pour into graham cracker crust and chill til firm. Serve topped with very lightly sweetened whipped cream (I think using confectioners sugar makes this more stable) and candied ginger (cut in ca 1/8-1/4" dice).

Graham Cracker Crust (gotta make this low-fat...but its soooo good...): Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15 minutes at 300 degrees F. Cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.