Growing up, pumpkin was not my pie of choice for Thanksgiving. Besides pumpkin we’d usually have one or two other options like apple, coconut cream or some kind of berry. I picked any other pie but pumpkin. I might opt for a small slice of pumpkin hidden in mounds of whipped cream.
Everything changed in 1978 when I hosted my first Thanksgiving dinner as a new bride. We invited our friends, Dennis Peterson and his family, to join us. His wife brought a scrumptious Pumpkin Chiffon Pie. It’s a feather light mixture of pumpkin, whipped cream and meringue with a graham cracker crust. Assuming I had a copy of the cookbook, when I asked for the recipe she said it’s in the red and white checkered Better Homes and Gardens Cookbook. One of the standard cookbooks back in the day, I actually did have it in my small but growing cookbook collection. It was my mom’s go to cookbook but I had never noticed this recipe.
A pivotal pumpkin experience, this delicious recipe transformed me into a pumpkin pie lover. Pumpkin Chiffon became our family’s frequent flyer pie for Thanksgiving. Now I love a regular custard pumpkin pie and even more, lots of other specialty varieties. My “Pumpkin Pie Possibilities” Series features three terrific choices for your Thanksgiving menu.
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