Pumpkin Chiffon Pie
|Ginger cookie crust||1|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Pumpkin pie spice/1 teaspoon chinese "five spice"||1 1⁄2 Teaspoon|
|Eggs||3 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Prepare the crumb crust and refrigerate.
Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan.
Beat egg yolks slightly and stir in milk, water, and pumpkin; add to sugar mixture.
Cook over medium heat, stirring constantly, to just below simmering point.
Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add granulated sugar, about 1 tablespoon at a time, and beat well after each addition.
Beat until whites hold firm peaks.
Fold gelatin mixture into the beaten egg whites.
Pour into crumb-lined pan and chill at least 4 hours, or overnight.