Pumpkin Chiffon Pie

I promised to share with you a recipe that would remind you of fall and so today I am sharing with you my Nana's Pumpkin Chiffon Pie.

Why make pumpkin pie in the summer when it is traditionally a fall delicacy? 

Because my 9 year old who never specifically asks for a dessert asked if I could make him a pie.

On hand I had everything for pumpkin, all other pie recipes would have required a quick trip to the store.

This recipe makes 2 pies so you, or your child, can be doubly happy.

Mary's Pumpkin Chiffon Pie

3/4 C dark brown sugar
1 envelope unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3 slightly beaten egg yolks
3/4 C almond milk
1 1/4 C canned pumpkin
3 egg whites
1/3 C sugar

On medium heat in a sauce pan combine brown sugar, gelatin, salt, and spices. 

Combine the egg yolks and milk and then add to sauce pan.

Stir constantly until mixture comes to a boil.

Remove from heat and stir in pumpkin.

Allow mixture to chill (I put it in the fridge for about an hour).  The mixture should mound slightly when spooned out, that is how you know it is ready.

While the mixture is cooling beat egg whites to soft peaks and then gradually add sugar.

Continue beating until stiff.

Fold into your pumpkin mixture (below is a quick video if you need a visual on how to fold without deflating your egg whites).



Divide your pumpkin mix between two pie shells and cook at 350 degrees for 40 minutes (or until the pie is firm to the touch).

The pie was delicious and just the right amound of spice, just like I remember having at my Nana's house.

Was there a special dessert that you got at your grandmother's house? 

Now that I have made her version I am going to test a little and try a vegan version to see if it comes out as yummy.  If it does I will be sure to share it with you.

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WIAW Just Before Thanksgiving

Hello to one and all, Happy Wednesday!

Thanksgiving is tomorrow and I know we are all eagerly awaiting that delicious meal and a joyous time with our families.

A quick shout out to our host Jenn over at Peas and Crayons for having us all over to her place (if only she would make us a make and serve up some kombucha...we can all dream).  Hope you and Paul have a great holiday.

Now on to my eats.

This week I am excited to feature my first green smoothie for breakfast.

That puppy is chock full of kale...YUM!

For lunch I had my favorite Field Roast hot dog along with some broccoli and sweet potatoes
.

For dinner I wasn't too terribly hungry so I had some chips and homemade red pepper hummus (so much better then store bought)

I did have room just a little later for the last slice of my pumpkin spice cake that I made here, it was good to the last bite.

My day was completely delicious and full of foods that I love.

What did you eat this week that was delectable?

Again have a Happy Thanksgiving and a safe trip to those who are traveling.

Also a quick preview of what is to come.  Monday I will be posting my 100th post (yeah me) and I have a very Pealightful gift to give one of my readers...so stay tuned.

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Nana's Pumpkin Spice Cake (vegan style)

This weekend was unseasonably warm here in North Carolina.

Just when I thought the cold weather was here to stay we had a bright and sunny Sunday which involved lots of playing outside.

Before we played we had to make a stop at Costco after church.

Somehow I don't know how...this ended up in our cart:

Yes I now have the mother of all blenders and I am more excited than Andrew in this picture.

The first thing we made you ask?  A green lemonade...which was delicious and refreshing for a warm Sunday.

I also made this which is perfect for Thanksgiving or any of the other 364 days of the year.

Nana's Pumpkin Spice Cake

1 2/3 C sifted all purpose unbleached flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 C light brown suger (firmly packed)
1/3 C shortening (softened)
1 C canned pumpkin
1/2 chopped nuts (I used leftover almonds from my almond milk that I made here)
1 egg (regular or flax)

Put all of your ingredients into one bowl and mix until incorporated (you just can't get any easier then this).

At first it will look like this:

Put the batter into a greased 9x9 pan and bake at 350 degrees for 40-45 minutes.

It will come out looking like this:

Now I did add a quick icing (powdered sugar, Earth Balance, vanilla, and a splash of almond milk).

This cake is so moist and full of spice.

It would have been delicious on it's own (making it more a quick bread), but with the icing you take it to a whole new level of love.

Show someone you love them and whip this up.

Do you have a dessert from a relative that you love and is easy?

I hope you all are having a wonderful Monday only 3 more days till Thanksgiving....YEAH!

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