I live in Illinois, where the state dessert is pumpkin pie. Thanksgiving is almost upon us. So I have two good reasons to talk about that tasty orange dessert.
As I child, I assumed my mom’s pumpkin pie was the only form of pumpkin pie. The first time I had a “normal” pie, the classic custard version. I thought that it somehow hadn’t turned out right. I figured my hosts must be horrified, but I had been raised to believe if you couldn’t say anything nice, you just smiled and said nothing. It wasn’t terrible, it just wasn’t right—though in time I learned that this “failed” pie was what most people expected. All these years, I had been eating something quite different, something more ethereal, and, in my opinion, more wonderful. I had been eating pumpkin chiffon pie. And as glorious as the light, airy pumpkin chiffon filling was, the crust was also remarkable—a rich, crisp, buttery crust made with crushed vanilla wafers.
I have since learned to enjoy the type of pumpkin pie I once thought to be failed, but as an adult, the first time I hosted Thanksgiving, I of course had to create mom’s pie. (And it’s still my favorite.) Happily, mom was more than pleased to pass along the details. And now, as mom, age 95, approaches her last Thanksgiving, I am pleased to share the details with you, to carry on her legacy of this delightful pie.
This makes one 9-inch pie.
1-1/2 cups vanilla wafer crumbs (roughly 35 vanilla wafers)
1/4 cup sugar
6 tablespoons melted butter
Combine the crumbs, sugar, and melted butter until well blended. Press into your pie tin, spreading evenly, though a tiny bit thicker where the sides turn upward from the pan bottom. Bake in a 350˚ oven for 10 minutes. Cool completely before adding filling.
Note: To make crumbs, you can either spin the cookies in your food processor or you can just put them in a large, sealable plastic bag and roll over them with a rolling pin until fine crumbs are formed.
1 tablespoon gelatin
1/4 cup cold water
3 eggs, separated
1 cup sugar, divided in half
1-1/4 cups canned or cooked pumpkin (NOT pumpkin pie filling)
1/2 cup milk
1/2 tsp salt
1/4 tsp each cinnamon, nutmeg, and ginger
Whipped cream as garnish
Put gelatin in cold water to soak. Set aside. Beat the 3 egg yolks slightly, then stir in 1/2-cup sugar, pumpkin, milk, salt, and spices. Place this mixture, over boiling water in the top of a double boiler, cooking and stirring until thick. Then add in the soaked gelatin stirring until dissolved. Remove from heat. Put in fridge to chill. When mixture begins to set, beat egg whites until stiff but not dry. Gradually stir in 1/2-cup sugar, and then fold beaten eggs whites into the pumpkin mixture. Fill the prepared crumb crust, and chill pie for several hours to set. Serve with whipped cream.
Note: Because this filling is not cooked, you will want to get fresh, high-quality eggs, or, if you’re concerned about eating raw eggs, you can look for pasteurized eggs.