Countdown to Thanksgiving

Ten days to Thanksgiving. Are you ready? If you're lucky like me, you're traveling - so the task (honor, I mean, of course) of setting the table with a bountiful feast is left to another lucky individual. But regardless if you're staying or going, Thanksgiving is a wonderful time to blow the dust off new yet vintage recipes and bring them to 21st century life.

I found this wonderfully unique recipe for a Coconut Pumpkin Chiffon Pie in my November 1951 issue of Woman's Day. As pumpkin pie is usually relegated to gracing only Thanksgiving tables, this vintage beaut could be used for any occasion. Give it a try!

Woman's Day describes this as "a pie airy-light as a cloud - with a new kind of taste excitement! Luscious, fluffy pumpkin and spice, laced through and through and topped with toasted, golden-brown coconut! Good? It's sheer heaven!"



COCONUT PUMPKIN CHIFFON PIE

1 envelope unflavored gelatin
1/4 c. cold water
1-1/4 c. mashed cooked pumpkin
3/4 c. evaporated milk
1/2 c. sugar
2 egg yolks slightly beaten
3/4 c. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites
1/2 tsp. vanilla
1 c. shredded coconut, toasted
1/3 c. cream, whipped & sweetened
1 baked 9-in. pie shell

Soften gelatin in 1/4 c. cold water. Combine pumpkin, milk, 1/2 c. water, egg yolks, 1/2 c. sugar, salt, & spices in top of double broiler. Cook over boiling water 10 minutes, stirring constantly. Add gelatin & stir until dissolved. Remove from boiling water. Chill until slightly thickened.

Beat egg whites until foamy. Add remaining sugar gradually and continue beating until stiff. Fold in pumpkin mixture, vanilla, and 3/4 c. of the toasted coconut. Turn into cold pie shell. Chill until firm. Before serving, top with whipped cream and remaining toasted coconut.

** To toast coconut, spread thinly in shallow pan. Place in moderate oven (350 deg.) and toast about 10 minutes or until delicately browned. Stir occasionally to toast evenly.