First Lady Mamie Eisenhower’s Pumpkin Chiffon Pie
3 egg yolks, beaten
3/4 cup brown sugar
1 1/2 cups cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 envelope Knox gelatin
1/4 cup cold water
3 egg whites (pasteurized egg whites must be used for this recipe)
1/4 cup granulated sugar
1 (9-inch) baked pie shell
Whipped cream for garnish
Combine egg yolks, brown sugar, pumpkin, milk, salt and spice. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water, stir into hot mixture. Chill until partly set.
Beat egg whites, add granulated sugar and beat stiff. Fold into gelatin mixture. Pour into pie shell and chill until set. Garnish with whipped cream.
Source: Milwaukee Sentinel newspaper, Thursday, Oct 6, 1955.