Pumpkin Chiffon Pie

Thanksgiving at Mom and Dad's is not complete without a slice of Pumpkin Chiffon Pie. The texture is lighter than your average pumpkin pie, with a creamy whipped texture. Even if you are not a big fan of pumpkin pie, try it–you may be surprised. It’s a dessert to take to a party.

INGREDIENTS

• Bake a 9-inch Pie Shell
• 1 envelope Unflavored Gelatin (1 tablespoon)
• ⅔ cup Brown Sugar
• ½ tsp Salt
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ginger
• 1 ¼ cups Mashed Cooked Pumpkin (May be canned)
• ½ cup Milk
• 3 Eggs-separated
• ½ cup Sugar

DIRECTIONS

• Cook ingredients over medium heat stirring constantly until it boils.
• Remove from heat and place pan in cold water.  
• Cool until mixture mounds slightly when dropped from a spoon.
• Meanwhile, whip egg whites into a meringue slowly adding sugar a tablespoon at a time.
• Fold meringue into pumpkin mixture.
• Pour into cooled crust.  Chill until set, (2 hours).  Garnish with whipped cream.