Pumpkin Chiffon Pie

• 1 pastry
• 1/3 c. margarine
• 1/3 c. nuts
• 1/3 c. brown sugar
• 3/4 c. sugar
• 1 1/2 tsp. pumpkin pie spice
• 1 envelope gelatin
• 1/2 tsp. salt
• 4 egg yolks, slightly beaten
• 3/4 c. milk
• 1 (1 lb.) can pumpkin
• 4 egg whites
• 1/2 c. cream, whipped
• 1/4 c. granulated sugar

1. Bake pastry 10 minutes at 450u0b0.
2. Cream margarine, and brown sugar.
3. Stir in nuts.
4. Spread on bottom of pie shell.
5. Bake 5 minutes longer or until crust is golden.
6. Combine the 3/4 cup sugar, pumpkin pie spice, gelatin and salt in double boiler.
7. Stir in egg yolks, milk and pumpkin.
8. Cook over hot, not boiling, water, stirring for 15 minutes.
9. Chill until it starts to set.
10. Beat egg whites, adding 1 tablespoon sugar at a time until soft peaks form; set in pan of ice.
11. Beat pumpkin mixture until fluffy.
12. Gently fold into chilled meringue, still over ice.
13. Spoon into shell, making deep swirls on top with tip of spoon.
14. Decorate with a crown of whipped cream and more nuts.

pastry, margarine, nuts, brown sugar, sugar, pumpkin pie spice, gelatin, salt, egg yolks, milk, pumpkin, egg whites, cream, granulated sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706989 (may not work)