Pumpkin Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large, beaten|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Egg whites||2 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|9 inch graham cracker crust||1|
|Whipped cream||1 Tablespoon (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 1 hour.
Meanwhile, beat the egg whites until soft peaks form, then gradually add the sugar and continue beating 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 whipped cream rosettes.