Jack.is » Cooking » Pie » Pumpkinchiffon

Pumpkin Chiffon Pie

• 1 packet unflavored gelatin
• 1/2 c dark brown, sugar, packed
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 2 egg yolks
• 1 c undiluted condensed milk
• 1/2 c cold water
• 1-1/4 c canned pumpkin
• 2 egg whites
• 1/4 c dark brown sugar, packed
• 1/2 c whipping cream

Combine gelatin, 1/2 c brown sugar, salt, and spices. In double boiler top, beat egg yolks; stir in milk, water, pumpkin, then gelatin mixture. Cook over boiling water, stirring, 10 min. refrigerate, stirring occasionally, until thick and syrupy as unbeated egg white. Beat egg whites until fairly stiff; gradually add 1/4 c brown sugar, beating until very stiff; fold in pumpkin mixture. Turn into shell. Refrigerate until set. Spread whipped cream on pie.