Old-Fashioned Chiffon Pumpkin Pie

The following is a recipe from an old Betty Crocker cook book that I have used many times through the years. It has been a while since I have made one of these pies.

To begin, make a baked pie shell or a graham cracker crust so it can be cool when the filling is ready. This recipe is for a nine-inch pie.

Blend the following ingredients thoroughly in a saucepan:
One envelope unflavored gelatin (1 tbsp.)
2/3 cup brown sugar (packed)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1- 1/4 cups mashed cooked pumpkin (may be canned)
3 egg yolks
1/2 cup milk

Cook over medium heat, stirring constantly, until it boils. Remove from heat. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon.

In making a chiffon pie, an unbaked meringue is combined with the pie filling, and the pie is chilled.

Pie Meringue for Chiffon Pumpkin Pie

Ingredients for meringue:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/4 tsp flavoring (if desired)

Directions for meringue:

Place 3 egg whites and one-fourth tsp. cream of tartar in a medium size bowl and beat together until frothy. Gradually beat in six tbsp sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring.
Quickly and carefully fold the pie filling into the meringue. Pour into cooled crust. Chill until set (2 hours). Garnish with whipped cream.

Sources:
Betty Crocker's Picture Cook Book, Published by McGraw-Hill Book Company, Inc., New York, 1956
Personal experience