Honey Chiffon Pumpkin Pie

• 14 butter, softened
• 3 tablespoons honey
• 1 23 cups graham wafer crumbs
• 1 tablespoon unflavored gelatin
• 14 cup cold water
• 3 eggs, separated
• 34 cup plus 2 tbsp. honey
• 2 cups pumpkin puree (canned is fine)
• 12 cup whole milk
• 12 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground cloves

1. Preheat oven to 350 degrees.
2. To make crust, blend the butter with the 3 tablespoons of honey.
3. Mix with wafer crumbs and press into a 10 inch deep pie dish.
4. Bake for 12 minutes.
5. Remove from oven and cool completely.
6. Soak gelatin in the cold water for 5 minutes.
7. Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
8. Cook in a double boiler over simmering water, stirring constantly, until thickened.
9. Remove from heat and add softened gelatin and stir until dissolved.
10. Beat egg whites until frothy.
11. Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
12. Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
13. Spoon into crust and chill for several hours.
14. Cook time will include baking the crust and making the filling.

butter, honey, graham wafer crumbs, unflavored gelatin, cold water, eggs, honey, pumpkin puree, milk, salt, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/honey-chiffon-pumpkin-pie-466940 (may not work)