PUMPKIN CHIFFON PIE

THE BEST EVER PUMPKIN CHIFFON PIE

I have never been a big fan of Pumpkin Chiffon pie until I tasted this one at a party brought by my friend Sue Chase.  Now it is my favorite pumpkin pie.  One small can of pumpkin makes 2 pies. By all means make 2 pies while you are at it...no bigger effort if you buy the premade Keebler ghram cracker crust, which is very good with this pie.  Get the larger size crust.  

1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 large egg yolks, beaten
1 cup canned pumpkin puree

2 egg whites
1/4 cup sugar
1/2 cup heavy cream, whipped
1 (9 inch) graham cracker crust (larger size Keebler)
Whipped cream for garnish

In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about one hour.Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.

Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks form. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream and chocolate curles if desired.  To make curles warm up a chocolate bar and pul some curles off the side with a potato peeler or cheese slicer.

Here is a great tip for stabalizing whipped cream for the top of the pie. Buy a box of one of the vanilla type instant pudding mixes and put it in a jar to use for your whipped cream.  Add about 2 tsps. of the mix to a  cup of cream.  When it is almost completely whipped with the sugar and vanilla flavoring add the pudding mix and continue to beat until the cream is stiff.   It will last as long as the filling.  But this pie won't last long.