Pumpkin Chiffon Pie

Ingredients

• 1 pie crust
• 1 tablespoon gelatin
• 1/4 cup cold water
• 1 1/2 cups canned pumpkin
• 1 cup brown sugar
• 3 egg -- separated
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 tablespoon orange rind -- grated
• 1/2 cup heavy cream

Directions

Bake pastry shell.

Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water
until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water. Chill until it begins to thicken.

Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.

Whip cream and fold into pumpkin mixture. Pour into baked shell; chill.
Top with additional whipped cream.

Submitted 9/26/05.
Source: unknown
Submitted By: Meryl
merstar@earthlink.net
Pumpkin Chiffon Pie