HAPPY THANKSGIVING CANADA!!...MY MUM'S PUMPKIN PIE
One of the best ways way to celebrate Our Canadian Thanksgiving is baking and eating Pumpkin Pie after our Turkey Dinner.
So I thought I would share with you my Mum's Pumpkin Pie Recipe...again(I posted here last year)! I know it's not Thanksgiving for many of my American friends in the rain, so why not celebrate along with your Canadian Friends here and bake my Mum's Pumpkin Pie today...I know you and your family will love it and hopefully save her recipe for any occasion to have pumpkin pie,
Here's my Post from Last Fall..
Our Canadian Thanksgiving reminds me of my Mum's Thanksgiving Dinners and her Infamous Pumpkin Chiffon Pie.
We are often invited out for Thanksgiving dinner...almost everyone makes Pumpkin Pie, Somehow it's never the same as my Mum's pie..I think everyone thinks like me.
I've offered to bring Pumpkin Chiffon Pie and usually get a yawn, or we like the our original family pumpkin pie..Thanks everyone to their own tastes.
We're going to my Brother-in laws tomorrow for Roast Turkey Dinner(He loves Turkey and so do I!) and yes pumpkin pie...my sister in-law's pumpkin pie is really good(made from Scratch), except I miss my Mum's Chiffon Pumpkin pie.
No Problem...So this Morning I thought, why not make one just for us(me)....I pulled out mum's recipe, oh dear there are two recipes, both say the same except measurement are on one and some on the other...Just to be sure I Face Timed my Daughter (who lives in Qatar and not impressed since she was about to go to bed) She confirmed the measurements, cooking, etc.
So here it is Step by Step by photo in Case you are Interested in making your own Pumpkin Chiffon Pie..ha. if you've never had a pumpkin chiffon, they are light and fluffy and to die for.
Picture of Mum's Recipe from and back
I buy the pumpkin in a can, it's easier, the recipe calls for 1 1/4 cups. I mix the ingredients in a pot ready for cooking.
Some of Mum's Secret Spices, 1/2 tsp Salt,Ginger,Nutmeg, Cinnamon and 1/4 tsp Cloves, Envelope Gelatin & 1 cup sugar(divided)
3 Eggs, separate and Save the egg whites, add yokes to pot and slightly beat eggs, 1/2 cup sugar 1/2 cup milk spices with the pumpkin and cook until thickened, be carefull to not burn.
I buy Trenderflake frozen pie shells thaw then bake them in the over at about 400 degree's for about 10 minutes until golden Brown, then Cool
After Cooking the Pumpkin, cool in the refrigerator before adding the balance of the sugar(1/2 cup) then beat egg whites until thick(no sugar here). After the pumpkin has cooled mix in the sugar well then Fold in the egg whites gently (do not whip). Now Add to pie shell and place in Fridge to set and ready for Dinner, Ad Whip creme if you like to the top when seving...Enjoy!!
Fold in the egg whites gently
Add mixture to Pie Shell then Refridgerate
Keep The Pumpkin Chiffon Pie in your refriderator until ready to serve, I had extra pumpkin so I made smaller one's for snacking on..ha
This Receipe will make two small pumpkin chiffon pies
HAVE YOUR BEST YEAR EVER IN 2015 !
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