I didn’t have a chance to take a picture, but after owning the Pie and Pastry Bible since it was first published, and making the Great Pumpkin Pie every year since, I somehow, accidentally discovered the recipe for the Pumpkin Chiffon pie.  Wow! It is sublime! I made both the old standby—Great Pumpkin Pie—and the Pumpkin Chiffon, and the chiffon was the winner by a mile! I can’t wait to make the cranberry chiffon next.  The gingersnap crust was delicious and the spices are perfect.  There are a couple of slices left, but they’re not very pretty because someone already took a fork right to the pie in the pan…

BakerJD - 24 November 2011 10:00 PM

There are a couple of slices left, but they’re not very pretty because someone already took a fork right to the pie in the pan…

Well then, it must have been good!   

That’s great to hear.  Someone else brought the pumpkin pie to our gathering this year, but I’ve been itching to make the pumpkin chiffon, perhaps I’ll make one just for the family.  I’ve also been wanting to test-freeze one, as it would be a big bonus to find a pumpkin pie that can be prepared completely ahead and frozen, so that all I had to do on Thanksgiving was defrost.