Rene Flagg’s Pumpkin Chiffon Pie
Deborah Flagg Smith
A family favorite at the Flagg/Scott Thanksgiving table. My grandmother Rene Flagg shared this with my other grandmother Selby Stratton years ago. I found the recipe in Selby’s recipe box, in Rene’s classic handwriting, with the wavy underline and all.
ingredients
- 1 graham cracker crust (or 1 pastry crust, blind baked)
- 1 envelope (1 T) Knox gelatin, unflavored
- 1/4 cup cold water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs, separated [be sure to save the egg whites aside]
- 1 1/4 cup canned pumpkin
- 1/2 cup milk
- 1/2 cup more sugar
- Garnish:
- heavy cream and a little suagr to make whipped cream
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