Gum's Two-Toned Pumpkin Pie Fave! Unverified!

This has been the traditional Pollock family pie going back as far as I can remember, often trotted out for both Thanksgiving and Christmas. The recipe goes back to my grandma and has that sort of sink-filling excess popular several generations back. (Fortunately in this case, everything washes easily) The pie itself is three layers of successive creamyness, from a mouse-like pumpkin concoction at the bottom layer to a frothy head of whipped cream on the top. Its a handsome pie to issue forth with and generally well beloved.

Ingredients

  • 1/4 cup sherry
  • 1/4 cup orange juice
  • 1 envelope plain gelatin
  • 1 cup canned pumpkin
  • 3/4 cup packed brown sugar, divided
  • 2 eggs, separated
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp orange rind, grated
  • 1/2 cup light cream
  • 1 baked, cooled 9 inch fluted pie crust
  • 1 cup whipping cream
  • 1/4 cup sugar

Preparation

Mix together sherry, orange juice, cream and gelatin in the top of a double boiler. To the mixture add pumpkin, 1/2 cup brown sugar, egg yolks, cinnamon, salt, ginger, nutmet and orange rind. Place over boiling water and cook stirring occasionally until filling thickens slightly, about 10 minutes. Remove from heat and cool.

Beat egg whites to soft peaks, about 5 minutes with a mixer. Then beat in remaining 1/4 C sugar to make meringue. Fold meringue into pumpkin filling.

Set aside 1 1/2 cup of pumpkin meringue. Turn remainder of filling into pie shell. Place into refrigerator to chill quickly. Beat 1/2 cup cream until stiff. Fold into reserved pumpkin filling. Gently spoon on filling into pastry shell. Return to refrigerator and chill until firm (3-4 hours.) Garnish pie with remaining 1/2 cup cream, beaten stiff and slightly sweetened if desired just before serving.

Allegedly the trick behind whipping actual cream for the topping is to make it cold, cold, cold including the utensils. The trick for meringue is to have everything at room temperature. Funny how that works, isn't it?