PUMPKIN CHIFFON PIE

[Guest guest]

Subject: /R - Pumpkin Chiffon Pie

I know this is too late for the Canadians, but maybe US counterparts might

enjoy. I have always liked this pie better than the traditional pumpkin pie

as it is lighter and requires no crust.

Although it asks for a crust I just pour the pumpkin-mixture into a glass

pie dish and cool. It slices out just like a regular piece of pie. And

remember to use GF products.

PUMPKIN CHIFFON PIE

1 envelope (l tablespoon) unflavored gelatin

1/4 cup cold water

3 eggs, separated

1/2 cup firmly packed brown sugar

1 1/4 cups solid pack canned pumpkin

1/2 cup milk

1/2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 cup granulated sugar

1 9 or 10 inch baked pie shell

Soften gelatin in cold water. Combine together in heavy saucepan the egg

yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat,

stirring continually until thick and smooth. Remove from heat. Stir in

gelatin until dissolved. Chill until mixture thickens to consistency of

unbeaten egg white. Place the egg whites in small bowl until very foamy.

Add granulated sugar, l tablespoonful at a time, continuing to beat until

stiff peaks form. Transfer to large mixer bowl. Mixing on low add pumpkin

mixture slowly, mixing for l minute or until well blended, moving bowl

control back and forth frequently during mixing. Stop mixer; scrape sides

of bowl and beater. Pour mixture into baked pie shell. If desired, garnish

with pecan halves. Chill for 2 hours or longer before serving.

KAREN HUTTON