Sue's Ultra-light Pumpkin Chiffon Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 (9 inch) deep dish pie shells or 12 tart shells
• 3/4 cup milk
• 1 tablespoon plain gelatin
• 1 1/3 cups plain pumpkin (not pie filling mix)
• 1 cup dark brown sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 3 egg yolks
• 3 egg whites
• 6 tablespoons sugar

Recipe

• 1 bake the pie shell or tart shells according to package instructions, then cool.
• 2 in a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
• 3 add pumpkin, brown sugar, spices and egg yolks.
• 4 cook until mixture thickens, about 10 minutes.
• 5 cool until mixture begins to set-about 20 minute.
• 6 beat the egg whites, gradually adding the sugar, until stiff.
• 7 with a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
• 8 pile into pie crust or tart shells.
• 9 refrigerate. serve with whipped cream or cool whip.