Dorothy asked me to suggest a recipe after she could not find the recipe she had liked previously; I photocopied the Sour Cream Pumpkin Chiffon recipe and a crust recipe from Richard Sax’s Classic Home Desserts. As a chiffon, this pie had a much lighter texture than all of the other pies (being custards), which some tasters quite liked, but it was considered only average on pumpkin flavor and underspiced overall.