How Do You Make Homemade Chiffon Mousse Pumpkin Pie?
The light fluffy pumpkin filling topped with toasted coconut is a welcome change to the heavy traditional pumpkin pie expected at Thanksgiving. Think of it as an easy, simple Pumpkin Mousse Pie. I found this hand written recipe wedged in the Pastry, Fruit Pies section of my grandma’s 1950’s Better Homes and Garden Cookbook. I asked my mother about it and her response was, “oh that one was good.” To make the pumpkin filling put the egg yolks, brown sugar, pumpkin, butter, milk, salt, ginger, nutmeg, and cinnamon into a sauce pan. Cook on the stove steaming, but not boiling (about 10 minutes), stir constantly, remove from heat. Dissolve the gelatin in ¼ cup water and stir it into the pumpkin mixture. Cool the mixture until it drops in mounds from a spoon (you can put it in the refrigerator). Beat the egg whites in a mixer on high, when they start to thicken slowly add in the ½ cup sugar. Continue beating until they are stiff peaks. Fold the egg whites into the pumpkin mixture. This is yo
