Mrs. Eisenhower’s Pumpkin Chiffon Pie

* Exported from MasterCook *

Mrs. Eisenhower's Pumpkin Chiffon Pie

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient — Preparation Method

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3 beaten egg yolks

3/4 cup brown sugar

1 1/2 cups cooked pumpkin

1/2 cup milk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 envelope Knox gelatin

1/4 cup cold water

3 stiffly beaten egg white

3/4 cup cold water

3 stiffly beaten egg whites

1/2 cup granulated sugar

Combine egg yolks, brown sugar, pumpkin, milk, salt and spice and cook in double boiler until thick, stirring constantly. Soak gelatin in cold water, stir into hot mixture. Chill until partially set. Beat egg whites, add granulated sugar, and beat stiff. Fold into gelatin mixture. Pour into pie shell and chill until set. Garnish with whipped cream. Makes one big pie or 8 individual pies.

Mrs. Dwight D. Eisenhower

The White House

Washington, D.C.

Bethany Cook Book Featuring Scandinavian Recipes, 1961

NOTES:

I suspect the 3 stiffly beaten egg whites were repeated twice. I think using 3 egg whites should work. Here's a link to a similar recipe which confirms my suspicion you should use 3 egg whites not 6 as directed in the recipe.

https://indyweek.com/food-and-drink/mamie-eisenhower-s-pumpkin-pie-recipe-rescued-oblivion/

Source:

"Bethany Cook Book Featuring Scandinavian Recipes, 1961"

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Per Serving (excluding unknown items): 883 Calories; 5g Fat (4.5% calories from fat); 4g Protein; 214g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 1177mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 1 Fat; 13 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0