Pumpkin Chiffon Pie
This is Eric's favorite pie - a recipe from his mother's aunt Libby. Thanks Peggy!
1 envelope unflavored gelatin (Knox)
3/4 cup firmly packed dark brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup milk
1/4 cup water
3 eggs, separated
1 15 oz can of pumpkin
1/4 cup sugar
2 9" pie shells (homemade and prebaked or store bought)
1. In a medium bowl, mix together gelatin, dark brown sugar and spices. mix in egg yolks, milk, water and pumpkin.
2. Set over a pot with 2-3" of boiling water and cook, stirring mediumly frequently, until gelatin dissolves and mixture is heated through, roughly 10 minutes. Remove from heat and chill until thickened, and mounds when dropped from a spoon.
3. Whip egg whites until soft peaks form. Slowly add the sugar and whip until stiff glossy peaks form. Fold the egg whites and pumpkin mixture together. Pour into pie shells and refrigerate until set. Garnish with whipped cream.
This makes a lighter style of the classic pumpkin pie.