Hi Cynthia!
Thank you so much for stopping by and sharing with us! We love your changes and additions! I’m beginning to wonder if the chickens are dying because they saw the cost of their eggs! 😉 lol Hope you have a wonderful New Year and come back again soon.
Norine

Hi Ashlyn!
Great question. There is always a slight risk. The fact that most eggs are pasteurized greatly reduces the risk, but not entirely rule out the risk of possible salmonella, however you run the same risk with the meringue topping on pies. They are not in the oven long enough to kill off any potential contamination. Using meringue powder is a great substitute if this is a concern. I’m so happy you like the pie and I really appreciate your question and helpful tip. Have a wonderful Thanksgiving.
Come back again!
Norine

Hi Jean!
Thank you for taking the time to stop by and share. I loved reading your comment. I also have loved hearing that this recipe was originally posted in Better Homes and Gardens. I just knew that Mom always made it and put it in my recipe book she made for me. It’s such a great recipe. I’ve never had anyone tell me they didn’t like it!
Thanks again for sharing and I hope you’ll stop by again soon.
Norine

@norine@norinesnest.com,
Perfect & totally nostalgic – for me at least! Thanks, Norine!
Was invited to a friend’s this year & asked to bring a pumpkin pie, so decided to make “Mom’s” chiffon pumpkin in addition to the traditional. Looked through her old recipe boxes & loose-leaf collection and finally resorted to looking online. This one looked about right… and was a big hit! (made it with a vanilla-wafer crust)
Didn’t read the Comments ’till now, but just thought I’d mention that Julie (and you) were exactly right. Just found it – *exactly* the same – in Mom’s old Better Homes & Gardens cookbook (red & white checks). Definitely used many times! Penciled in the margin – she’d substituted an additional egg (3 yolks & 3 whites) – and left out the whipped cream. (not sure why – maybe $$)
Anyway… Thanks for “bringing back the memories”!! in addition to THE Best Pumpkin Chiffon recipe! Duly Bookmarked.. and… Merry Christmas!
Jean H

Hi Alicia!
Goodness me! I want to come to your house and have this pie! I love all your additions. Each one is perfect! Thanks so much for stopping by and sharing with me. I hope you have a wonderful holiday and a very Happy New Year!
Merry Christmas,
Norine

Hi Judy!
If you’ve already made the pie and you just don’t like the look…I’d sprinkle it with powder sugar on this pie! If your pie crust is turning out darker every time…turn the heat on your oven down by 25 degrees. On a single layer pie crust that is pre-baked, you can pull the crust out once the edges begin to brown and the bottom of the crust has bubbles popping up giving you the flaky layers you desire in a pie crust. I hope this helps. Have a wonderful Christmas and Holiday Season and a very Happy New Year. Please come back soon.

Norine