Dwight E.'S Pumpkin Chiffon Pie Recipe

• 1 env. unflavored gelatin
• 3/4 c. light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 c. lowfat milk
• 1/4 c. water
• 3 Large eggs, separated
• 1 1/2 c. cooked pumpkin
• 1/4 c. granulated sugar
• Baked 9 inch pie shell
• Whipped cream

1. Mix gelatin, brown sugar, salt, cinnamon, and nutmeg together in the top of a double boiler.
2. Stir in lowfat milk and water.
3. Beat in egg yolks with a fork or possibly a whisk, then the pumpkin; mix well.
4. Cook over boiling water, stirring often - especially around sides of pan - till gelatin dissolves and mix is heated (10 min).
5. Remove from heat; refrigeratetill mix mounds when dropped from a spoon.
6. Beat egg whites till stiff but not dry; gradually beat in granulated sugar till very stiff.
7. Mix in gelatin mix.
8. Turn into a 9 inch baked pie shell.
9. Refrigeratetill hard.
10. Just before serving, garnish with whipped cream.
11. Suggestion: This pie may be made a few days ahead of the day to be served and frzn (without the whipped cream garnish).
12. To thaw, allow to stand at room temperature for 3 hrs.
13. Favorite Thanksgiving dessert.

unflavored gelatin, light brown sugar, salt, cinnamon, nutmeg, milk, water, eggs, pumpkin, granulated sugar, shell, cream

Taken from cookeatshare.com/recipes/dwight-e-s-pumpkin-chiffon-pie-29894 (may not work)