Pumpkin Chiffon Pie recipe
1 (9″) graham cracker pie shell
1 env. of unflavored gelatin
1/2 cup of light brown sugar, firmly packed
1/2 teaspoon of salt
1 1/2 teaspoon of pumpkin pie spice
Whipped cream (optional)
2 tablespoons of light molasses
3 egg yolks, slightly beaten
1/2 cup of milk
1 1/4 cups of canned pumpkin
3 egg whites
1/2 cup of granulated sugar
Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. Beat pumpkin mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.
