The BEST Pumpkin Pie You Will Ever Have (Mimi's Chiffon Pumpkin Pie Recipe)

We grew up eating the best pumpkin pie there ever was.  My mom (Mimi) would make it based on a recipe that she got from her mom (Ginny).  After my mom passed away I was able to see the actual recipe (document) that she used...filled with notes, scratch outs, and modifications over the years.  We would always laugh because the spices were doubled, then doubled again, and we were never sure when to stop doubling. 

This recipe produces a very light and fluffy pumpkin pie.  The flavor is intoxicating.  This contrasts most pumpkin pies you see that are dense and sometimes mealy. Once you try this you will never return.

This year, my 10 year old son made the pies....

Mimi's Chiffon Pumpkin Pie Recipe
(Makes 2- 9" deep dish pies)

Ingredients (Filling)

• 1 can (29 oz.) pumpkin
  1 Cup. Brown Sugar
  1 Cup Half and Half
  6 Egg Yolks
  2 Teaspoons Cinnamon
  2 Teaspoons Nutmeg
  1 Teaspoon Ginger
  ¼ Teaspoon Cloves
  4 Drops of Orange Extract
  1 Teaspoon Salt

Ingredients (Gelatin)

• 4 Teaspoons (or 2 packets) unflavored gelatin
• 1/2 Cup cold water

Ingredients (Chiffon)

• 6 Eggwhites
• 2/3 Cup Sugar

Ingredients (Whipped Cream)

• 2 Cups Whipping Cream
• 4 Tbls Confectioners Sugar
• 6 Drops of Vanilla Extract

Put water in boiler saucepan and put on medium heat. (Make sure double boiler will not spill water when inserted in boiler saucepan...from experience  :) )

Mix together pumpkin, brown sugar, half & half, egg yolks, cinnamon, nutmeg, ginger, cloves, orange extract, and salt in a medium double boiler.

Cook over medium heat stirring until thick, 10-15 minutes.

Ingredients (Gelatin)

• 4 Teaspoons (or 2 packets) unflavored gelatin
• 1/2 Cup cold water

While cooking pumpkin mix, pour ½ cup of cold water in small bowl.  Sprinkle gelatin, evenly, over water and let soften for 5 minutes. (No need to stir.)

Add to pumpkin mixture stirring to dissolve gelatin. Cool.

Begin to beat the 6 egg yolks.

Add 2/3 cups sugar slowly, continuing to beat until stiff peaks form.  

Fold whites into pumpkin mixture.

Pour mixture into prepared pie shell and chill overnight.

Be sure to make this at least the day before you need it.  It takes a while for the gelatin to set.  The good part is that this recipe gets better as time goes on.  Double this (as we did this year) and make 4 pies.  You will not regret it.  Besides, you are allowed to each pumpkin pie as a breakfast, lunch, or dinner substitute until it runs out.  Apparently is has all 4 food groups...according to my son.

We choose to make our own whipped cream each year, rather than Cool Whip (which is pretty good.)  Try this recipe and see if you ever go back to Cool Whip.  Make this after dinner, right before you serve it

Ingredients (Whipped Cream)

• 2 Cups Whipping Cream
• 4 Tbls Confectioners Sugar
• 6 Drops of Vanilla Extract

Just before serving, whip cream with confectioner’s sugar and vanilla on high wiith electric beater until firm.  I would buy a lot of extra whipping cream for the next few days.  You will need to keep making more...trust me.