Pumpkin Chiffon Pie

Yield:
1 pie (8 servings)

A 'lighter' pumpkin pie

Ingredients:

  1. 1 envelope unflavored gelatin
  2. 3/4 cup brown sugar
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon nutmeg
  5. 1 teaspoon cinnamon
  6. 3 eggs, separated
  7. 3/4 cup milk
  8. 1 can (15 ounce) solid pack pumpkin
  9. 1/4 cup granulated sugar
  10. 1 9- inch baked pie shell
  12. Whipped topping (if desired)
Directions:

Beat together egg yolks and milk (set egg whites aside).

In a medium saucepan, mix unflavored gelatin, brown sugar, salt, nutmeg and cinnamon; blend in egg/milk mixture. Let stand 1 minute.

Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with whipped topping.



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