Pumpkin Chiffon Pie


Pie Crust & Pumpkin Filling

Pumpkin pie is usually too firm for my liking, so I add whipped egg whites to lighten it. Use a deep dish pie pan because the beaten egg whites add so much volume to the pie.

Pie Crust
Preheat oven 400º
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup Crisco shortening
4-5 tablespoons cold water

Cut in shortening until pieces are the size of peas. Sprinkle water 1 tablespoon at a time, tossing mixture after each addition. Do not overwork dough or it will be tough. Form into ball and refrigerate 1/2 hour.
Fatten dough on lightly floured surface. Roll 1/8” thick from center to edge.
Place in deep dish pie pan.
Prick crust with fork to let out steam while cooking.
Place in 400° oven for 12 minutes.
Let cool and add filling.

Preheat oven 325º
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks (
4 egg whites are needed for the meringue)
1 15 ounce can Libby’s Solid Pack Pumpkin
1  12 ounce can evaporated milk

Beat 4 cold egg whites to soft peaks in a cold bowl and gently folded into pumpkin mixture. Do not completely fold in meringue. Pour into prepared deep dish pie crust and bake for 1 1/2 hours or until toothpick inserted into center of pie comes out clean. Cool on wire rack. Serve with fresh whipped cream. Mmmm, good.