RECIPE: ISO Erin and Dawn, here are our Thanksgiving favorites - REC: Pumpkin Chiffon Pie

RECIPE:
H

heather_in_sf

Well-known member
My maternal Grandma made this, and according to my mom (her daughter) it is the family recipe from way back, its texture and spice mixture are what set it apart from the usual pumpkin pie - very spiced and very light. Please note that Grandma was not a good cook, Grandpa did all the cooking when he returned from the Navy. Besides candies and angel food cakes, she was famous for this pie - hope you like it!

The Doty Family Pumpkin Chiffon Pie

(we always double the recipe, this is single recipe quantity)

1 cup dark bronw sugar, packed

3 large eggs - separate eggs, beat yolks slightly, reserve whites for later **

1 1/2 cup canned solid pack pumpkin

1/2 cup whole milk

2 t ground cinnamon

1/2 t ground ginger

1/2 t ground allspice

1/2 t salt

1 envelope of plain gelatin, soaked in 1/4 cup water

** reserved egg whites, beaten until stiff with 2 T granulated sugar

1 fully baked pie crust 9"

Mix together all of the above (except egg whites and gelatin), and cook over medium heat until very very thick (will plop a lot!). Remove from heat and stir in softened gelatin. Cool. When the mixture starts to congeal, fold in the egg whites.

Pour into a fully baked pie shell and chill well (overnight is best). Serve with plenty of softly whipped cream.

(great for breakfast the morning after Thanksgiving!)

 
REC: Aunt Emma's Dressing

Aunt Emma's Dressing
(with Granny's instructions, our modernized instructions are in brackets)

1/2 loaf of bread - 14 slices, torn into small pieces (they must have made huge loafs of bread back then, try to find a dense white bread such as Pepperidge Farms English Muffin Toasting Bread or Earthgrains Country White Bread)
1 pound lean ground pork (I have used ground sausage when I couldn't find pork)
2 t each of salt and pepper
1 small stalk of celery, minced
1 cup golden raisins
2 apples, cored and diced
2 onions, minced

Put the above through a grinder. (Instead, we saute the pork until cooked through and put into the largest mixing bowl you have - we have the ubiquitous green Tupperware bowl. Then, saute the onions and celery in a little butter. Add to pork mixture and add the remaining ingredients. When cool, proceed to next step.)

Add:
2 large eggs, beaten
2 T heavy cream (or more)
1/4 t marjoram
2 T butter, melted
1 t ground cinnamon
1 t whole allspice

Mix together well and stuff turkey or pork roast.
(We usually add the eggs last, and taste the dressing before adding the eggs to see if more seasoning is needed. Sometimes we do not add all of the salt. If cooking outside of the turkey, add more cream or chicken broth to the dressing and bake in a covered casserole.)

When serving and eating, be sure not to eat the allspice berries. Makes excellent turkey sandwiches (turkey, dressing and cranberry sauce - yum!).

Hope you enjoy this - it is an unusual combination of flavors and is really good!

This was my paternal grandmother's recipe from her Great Aunt Emma, the recipe was written in an old ledger book that we think my great grandmother started. By the way, Granny insisted on being called Granny because she thought Grandma sounded old! Besides being a fantastic cook, she and my mom cooked together a lot, she taught me how to knit, embroider and crochet, which I barely remember since she passed away when I was little. She always had Siamese or Burmese cats and smoked like a chimney - a remarkable lady!

 
Heather, thanks very much. These are treasures--and I love the stories you included with them. smileys/smile.gif

 
Thanks Heather, I may try making the pumpkin chiffon pie

using the Splenda Brown Cooking sugar (it does have some sugar in it, but about half the usual amount). Thanks so much for posting these.

 
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