Pumpkin Chiffon Pie

Once my mother began making this pie for Thanksgiving, it was such a hit, everyone kept asking for the recipe. It is the best pumpkin pie I’ve ever eaten, and it makes me nostalgic for my wonderful childhood Thanksgiving celebrations.

ingredients

1 tbsp Knox unflavored gelatin
1/2 c. dark brown sugar
1/3 c. granulated sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 pinch cloves
1 1/3c. canned pumpkin
3 large egg yolks
1/2 c. milk
FOR THE MERINGUE:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

directions

1
1. In a small cup sprinkle gelatin over 1/4c. of cold water to soften.
2
2. In a saucepan, mix together the brown and granulated sugars, egg yolks, milk, pumpkin, and spices. Cook over medium heat, stirring until it boils. Boil 1 minute. remove from heat. Stir in softened gelatin. Cool. when partially set, beat until smooth.
3
3. In a chilled mixing bowl with chilled beaters, beat 3 large egg whites, 1/4 tsp cream of tartar, gradually adding 6 tbsp sugar. Beat until egg whites for stiff peaks.
4
4. Carefully fold pumpking mixture into egg white meringue. Pour into Graham cracker ready crust. Chill until set (around 2 hours). Servie with whipped cream, or Cool Whip.

Source: Zola Miller