Best 2 Mamie Eisenhowers Pumpkin Chiffon Pie Recipes

In the realm of classic American desserts, Mamie Eisenhower's Pumpkin Chiffon Pie stands as a testament to the enduring charm of simple yet exquisite flavors. This iconic pie, named after the beloved former First Lady, is a symphony of autumnal aromas and textures, capturing the essence of the harvest season. With its creamy, velvety filling nestled in a flaky, golden crust, this pie is a delightful indulgence that evokes a sense of nostalgia and warmth. The pumpkin chiffon filling, made with fresh pumpkin purée, sugar, spices, and whipped egg whites, achieves a light and airy texture that perfectly complements the crisp crust. This recipe is a culinary tribute to the Eisenhower era, a time of post-war prosperity and renewed optimism. Along with the classic pumpkin chiffon pie, the article also offers variations to tantalize your taste buds. Discover the decadent Chocolate Chiffon Pie, where rich chocolate ganache meets a fluffy chiffon filling, creating a symphony of flavors. For those who prefer a tangy twist, the Lemon Chiffon Pie offers a burst of citrusy brightness, while the refreshing Coconut Chiffon Pie transports you to a tropical paradise with its creamy coconut filling. With its detailed instructions, helpful tips, and variations, this article unveils the secrets to creating these classic chiffon pies that are sure to impress your loved ones and become cherished family traditions.

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PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie image

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Provided by Carla A. Lightsey, Houston, Texas

Categories Fruits and Vegetables Vegetables Squash

Time 1h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

Steps:

Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE image

Categories Fruit Dessert Freeze/Chill Thanksgiving

Yield 8 Servings

Number Of Ingredients 15

Ingredients

3 egg yolks, beaten
3/4 cup brown sugar
1 1/2 cup cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 envelope unflavored gelatin
1/4 cup cold water
3 egg whites, stiffly beaten
1/4 cup sugar
1 large pie shell, baked
OR
8 individual pie shells, baked
Whipped cream

Steps:

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water and stir into hot mixture. Chill until partly set. Beat egg whites, add sugar, and beat until stiff. Fold into gelatin mixture. Pour into pie shell(s) and chill until set. Garnish with whipped cream.

Tips:

For a richer flavor, use homemade pumpkin puree. You can find recipes for pumpkin puree online or in cookbooks.
If you don't have a kitchen scale, you can measure the flour using the spoon and level method. To do this, spoon the flour into a measuring cup and level it off with a knife.
Be sure to chill the pie crust before baking it. This will help to prevent the crust from shrinking.
When baking the pie, place it on a baking sheet to catch any spills.
Let the pie cool completely before serving. This will help to prevent the filling from running.

Conclusion:

Mamie Eisenhower's Pumpkin Chiffon Pie is a classic fall dessert that is sure to please everyone at your table. With its creamy, fluffy filling and flaky, buttery crust, this pie is the perfect way to end a special meal. So next time you're in the mood for a delicious and festive dessert, give this recipe a try. You won't be disappointed!

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