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PUMPKIN CHIFFON PIE




Source of Recipe


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3/4 c. milk
3 eggs, separated
3/4 c. brown sugar
1 envelope unflavored gelatin
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/2 t. salt
2 c. mashed pumpkin (NOT pumpkin pie stuff)
Sugar
whipped cream
1 10" pie crust shell (baked and cooled) - I use a VERY deep pie pan...for
a 9" pan or a shallow pan, use two.

Slightly beat egg yolks. Combine egg yolks with milk. Put brown sugar,
gelatin and spices into a saucepan. Stir in milk mixture. Cook over
medium heat stirring constantly until JUST at a boil. Fold in pumpkin.
Refrigerate until it mounds slightly (about 1/2 hour).

Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin mixture.
Pile into pie crust shell(s). Chill until set. Top with sweetened whipped
cream and candied ginger.