Pumpkin Chiffon Pie

• 1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6)
• 1 envelope unflavored gelatin
• 3/4 cup ice-cold water
• 1 cup fresh processed (see processing instructions, page 65) or canned pumpkin
• 4 large egg yolks
• 1 cup sugar
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons salted butter
• 4 large egg whites

1. To prepare the filling, pour the gelatin into a small bowl with the cold water and allow it to soften (approximately 5 minutes).
2. While the gelatin is softening, place the pumpkin, egg yolks, 1/2 cup sugar, milk, salt, nutmeg, cinnamon, and butter in the top of a double boiler over medium heat.
3. Stir continuously for approximately 10 minutes, or until a custard consistency is achieved.
4. Once you have a custardlike texture, add the softened gelatin, again mixing well.
5. Remove the filling from the heat, pour it into a bowl, and put it in the refrigerator to chill for at least 1 hour.
6. Once the pumpkin filling has cooled, in a separate bowl, beat the egg whites and the remaining 1/2 cup sugar until the mixture is stiff and meringuelike.
7. Fold the egg whites into the cooled pumpkin filling.
8. Pour the filling into the prebaked crust and refrigerate for at least 5 hours before serving.
9. If you choose, add a dollop of Whipped Cream (page 193) to each slice to serve.
10. Pumpkin Chiffon Pie is best served cold or at room temperature.
11. It can be stored in the refrigerator for up to 4 days.

shell, unflavored gelatin, water, instructions, egg yolks, sugar, milk, salt, ground nutmeg, ground cinnamon, butter, egg whites

Taken from www.epicurious.com/recipes/food/views/pumpkin-chiffon-pie-390384 (may not work)