Does anyone have an old-fashioned recipe for Pumpkin Chiffon Pie?
Our Good Housekeeping Cookbook is over twenty-five years old. The embossed letters in the title have been rubbed flat over the years and are unreadable too, so it may be the same book that you lost. I noted your question with interest because the book’s Pumpkin Chiffon Pie recipe has been a favorite in our house since the first time it was made back in the 80’s. Folks that do not like regular pumpkin pie like this version because it is so much lighter and not overpowered with pumpkin. People that like regular pumpkin pie LOVE this recipe because it is a bit more gourmet with a fancier crust. I hope that it is the one you are looking for. Here it is as it appears in my book, except for my notes in parenthesis. Pumpkin Chiffon Pie Begin early in the day (or the day ahead). Makes 1 9 inch pie. 1 3 1/2 – ounce can flaked coconut 1/4 cup finely crushed graham-cracker crumbs (we use a food processor to grind them fine) 1/3 cup melted butter sugar 1 envelope unflavored gelatin 3/4 teaspoon gr
