My grandma always made our pumpkin chiffon, and I have to imagine that’s because it was popular in cookbooks, magazines, and recipe columns in the 1960s and ’70s.

Preparation: Crust: Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups).

Instructions: In a large bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.

In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice and a pinch of salt. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.

Go to Recipe. Pumpkin Chiffon Pie. Whip up a. n smooth, airy . fall dessert this season with . our. pumpkin chiffon pie. Go to Recipe. Freezer Pumpkin Pie. This freezer .

Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side ...

Method: Beat the egg yolks in a bowl that can hold at least four cups, set aside.In a small saucepan over medium heat, whisk sugar and water together until the sugar dissolves. Let it bubble over ...