Pumpkin Chiffon

Pumpkin Chiffon

I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as  Pumpkin Chiffon.

It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual  ramekins.  This recipe is always a big hit when I make it for friends.

You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free.  I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert.

Mom’s Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.