The Original: Grandma Elsie's #PumpkinChiffonPie

With Thanksgiving next week, we’re excited to share today Grandma Elsie’s world-famous Pumpkin Chiffon Pie recipe with you. So get out your grocery list because these are the most delicious, mouth-watering pies you’ll ever taste. We guarantee you’ll want these on your Thanksgiving table. And if you’re new to the blog and are curious about who Grandma Elsie is, or want to learn more about our Thanksgiving tradition at The Grossman Group, you can do that here.

Ingredients:

Pie:

• 1 envelope gelatin dissolved in 1/4 cup of water

• 1/4 tsp salt

• 1/4 tsp nutmeg (packed)

• 1/8 tsp ginger

• 2 eggs, separated

• 2 tsp cinnamon

• 2/3 cup whole milk

• 1 heaping cup canned pumpkin (NOT pumpkin pie mix)

• 1 cup granulated sugar

• 1/4 stick of butter or margarine

Pie Crust:

• We use ready-made graham cracker pie crusts, but you can also make your own—and it will be even better!
• 1 1/3 cups graham cracker crumbs

• 2 tblsp powdered sugar

• 1/3 cup melted butter or margarine

Whipped Cream:

• 1/2 pint real whipping cream (this may be enough for two pies)

• 1 tbsp powdered sugar

Directions:

Part 1

• Separate the eggs from their whites. Store egg whites in the refrigerator.
• Start a double boiler on stovetop.
• Place all of the pie ingredients except the egg whites and gelatin in the double boiler.
• Heat the mixture until it is thick, stirring periodically.
• While the mixture thickens, progressively dissolve the gelatin in hot water and stir vigorously.
• When the pumpkin mixture is thick (hint: check if the spoon stands straight up), stir the gelatin-water into the mixture on the stove, over low heat.
• Let cool.
• Place the mixture in the fridge until firm (we recommend letting it set overnight).

Part 2

• Beat egg whites until they are light and fluffy.
• Once the mixture has become firm, in a separate bowl, beat pumpkin batter at low speed until it is creamy.
• Then, fold the egg whites into the pumpkin batter until they are well-mixed.
• Pour the mixture into the pie shell and top with whipped cream.
• Sprinkle lightly with graham crackers.

Enjoy!

If you’re interested in having all of Grandma Elsie’s recipes in one place, click here to download her official recipe book (for free!).

—David Grossman