Pumpkin Chiffon Pie has been a family favorite for years. However, I seldom use actual pumpkin when I make it. Instead, I use whatever winter squash we happened to grow that year, usually Sweet Mama, Bon Bon, or Red Kuri. They all work just fine.
We still have a few squashes from last summer in our above-ground root cellar. A few days ago I baked the last Bon Bon squash and a Sweet Mama, and put the leftovers together in one container. On pie-baking day, I ran that through my old Foley Food Mill to make sure it was nice and smooth, and then launched into baking two pies. And I remembered to take a few photos.
For the graham cracker crust, I use a recipe in my old Betty Crocker Cookbook. I made one crust with butter, for the pie I was planning to give to friends. I put that crust into the clear pie plate. The second crust was made with butter substitute for the benefit of my family member who is allergic to dairy. I put that crust into the amber pie plate. Then I wrote myself a note regarding which pie plate contained which crust, and taped it to the cupboard so I wouldn't forget. I find it interesting that the dairy-free crust (on the right) came out darker than the the one containing butter.
The above photo is of one of the fillings after it cooled and reached the mounding stage. I used regular milk in one, and almond milk in the other. And I managed to pour them into the correct pie crusts!
My trusty old Kitchen Aid mixer does a wonderful job of beating egg whites 'til stiff, glossy peaks form. I've had that appliance for close to 30 years.
The finished product! Again, the with-dairy pie is on the left, and the no-dairy pie is on the right. The gift pie was delivered promptly yesterday afternoon, and the dairy-free pie is disappearing here at home as expected.
The recipe I used is in the Farm Journal's Complete Pie Cookbook. It may be out of print by now, but I don't know if copying the recipe into a Hive post would be breaking a copyright law. So I won't do it. If someone tells me in the comments that it's okay to post the recipe, I will add it in a comment. Oodles of Pumpkin Chiffon Pie recipes are available online, so if your cookbook doesn't have one, you can easily look it up. Happy baking!
Note: Recipe can now be found in the comments below.