Mamie Eisenhower'S Pumpkin Chiffon Pie

• Crust:
• 1 1/2 c sifted flour
• 1 1/2 t sugar
• 1 t salt
• 1/2 c oil (canola)
• 2 T cold milk
• Filling:
• 1 T gelatin in 1/4 c water
• 3/4 c brown sugar
• 1/2 t salt
• 2 t cinnamon
• 1/2 t ginger
• 1/2 t allspice or 1/4 t nutmeg
• 1 1/3 c pumpkin (cooked)
• 3 egg yolks
• 1/2 c milk
• Meringue:
• 3 egg whites
• 1/4 t cream of tartar
• 6 T sugar

1. Crust:
2. Sift dry ingred. Combine oil and milk in measuring cup and whip with fork and pour over flour. Press mixture into pie pan, prick a few times with a fork and bake @ 425 degrees for 12-14 minutes. Cool.
3. Filling:
4. Blend gelatin and water in a small bowl. In a med saucepan mix brown sugar, salt, spices, pumpkin, egg yolks and milk. Cook over low heat until it starts to boil and then remove from heat. Stir gelatin into mixture and cool. When partially set (gelatin thickens the filling some), whip with a mixer for a minute or so. Then fold in the meringue. Pour everything into baked pie shell and chill 2-3 hours.
5. Meringue:
6. Beat egg whites, cream of tartar and sugar until stiff.

crust, flour, sugar, salt, oil, milk, filling, t, brown sugar, salt, cinnamon, ginger, allspice, pumpkin, egg yolks, milk, meringue, egg whites, cream of tartar, t sugar

Taken from www.epicurious.com/recipes/member/views/mamie-eisenhowers-pumpkin-chiffon-pie-50114389 (may not work)