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Phyllis Schlafly’s Favorite Pie Was Pumpkin Chiffon Pie
In my mother’s kitchen I learned:
* Brown sugar tastes better than white sugar
* Fresh pumpkin tastes better than canned pumpkin
* Whipping egg whites adds lightness

Phyllis Schlafly Phyllis Schlafly, my mother, served warm pumpkin pie. She timed dinner not to the turkey (which could easily hold its heat), but to the dessert, which was pumpkin pie. Her pie was always served directly out of the oven. She served warm pumpkin pie with a side of hand whipped cream melting over the pie.

Traditionally, pumpkin pie is a custard of eggs, sugar, and pumpkin. But by separated the eggs – dividing the yolks and whites and whipping separately – magic happens and a custard is transformed into a soufflé. My mother loved the lightness and fluffiness of a soufflé. “Chiffon” is a cheater version of a true soufflé – but just as light and airy as a soufflé.

Anne Schlafly Cori, Chairman, Eagle Forum


** Pumpkin Chiffon Pie
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** By Phyllis Schlafly
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For the crust –
1 cup flour
¼ teaspoon salt
1 tablespoon sugar
4 tablespoons unsalted butter
4 tablespoons Crisco shortening
Ice water, about 2 tablespoons

Mix together the flour, salt, and sugar. Using a pastry blender, cut the butter into the flour, until the size of dimes. Then add the shortening. Sprinkle in just enough ice water to bind the dough. Wrap in plastic and refrigerate for 30 minutes. Sprinkle a pastry mat with flour and roll out the dough. Fit into a 9-inch pie plate and crimp the edges. Refrigerate until ready to bake.

For the filling –
1 ½ cups prepared pumpkin puree
2 teaspoons cinnamon
½ teaspoons ground ginger
½ teaspoon ground nutmeg
1 cup brown sugar
3 eggs, separated
¾ cup heavy cream

In a food processor or electric mixer, combine the pumpkin, spices, sugar, eggs yolks, and cream. In a separate bowl, whisk the egg whites until stiff. Fold in the whites to the pumpkin mixture. Pour the batter into the pie dough and bake at 350 for 50-60 minutes or until the filling is set. Serve warm with whipped cream.

To prepare fresh pumpkin, cut in half, scoop out the seeds and roast on a lined sheet pan until tender, about an hour. Let cool, then scoop out the pulp and puree in a processor until smooth.

Equipment Needed: pastry blender, rolling mat, flour duster, bench knife, pie plate, rolling pin, whisk, pitting spoon, cream whipper.
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