Pumpkin Chiffon Pie

• Crust:
• This pie will have no top crust.
• 1 1/3 cups sifted flour
• 1/2 tsp salt
• 1/2 cup Crisco
• 3 tablespoons water
• Filling:
• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 1/2 tablespoon salt
• 2 egg whites (lightly beaten to soft peaks with 1/4 cup sugar)
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 2 egg yolks - lightly beaten with 1/4 cup granulated sugar
• 3/4 cups whole milk
• 1/2 cup whipped cream
• 1 cup canned or mashed cooked pumpkin

1. Crust:
2. Sift together the flour and salt
3. Cut in the Crisco to fairly course mix.
4. Sprinkle with water (1 tablespoon at a time) and toss lightly with a fork.
5. When all the water has been absorbed, work dough into a ball, wrap in plastic and refrigerate for 1/2 hr.
6. Roll dough to fit a 9" pie plate, dock (perforate) the bottom with a fork and bake at 425 degrees for 10-15 min until golden brown.
7. Filling:
8. Combine the gelatin, sugar, salt and spices in a saucepan.
9. Stir in milk, egg yokes and pumpkin.
10. Cook over medium heat stirring constantly until gelatin dissolves and boils.
11. Remove from heat and chill until partially set (approx 20-30 min).
12. Fold in the beaten egg whites and whipped cream.
13. Put the filling into the crust shell and refrigerate until fully set.
14. Serve each slice with a spoon full of whipped cream on top.

crust, will, flour, salt, crisco, water, filling, sugar, unflavored gelatin, salt, egg whites, cinnamon, ground nutmeg, allspice, ground ginger, egg yolks, milk, whipped cream, pumpkin

Taken from www.epicurious.com/recipes/member/views/pumpkin-chiffon-pie-1243994 (may not work)