Recipe of the Month

Pumpkin Chiffon Pie
Artist's Inn & Gallery, Terre Hill, PA

"My mom has made this pie for years. It's one of my favorite memories of Thanksgiving. She would keep the pies cool in our unheated patio. One year my two older brothers snuck in and ate both pies for Thanksgiving, so we had to get by with just apple that year."

Total preparation time: 30 minutes
Serves: 8

Ingredients
1 9- or 10-inch pie shell
1 envelope unflavored gelatin
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup milk
1/4 cup water
3 eggs, separated
1 1/2 cups canned pumpkin
1/4 cup sugar
Whipped cream, Redi Whip or Cool Whip

Steps
Bake crust according to directions. Mix gelatin, brown sugar, salt and spices into saucepan. Stir in milk, water, egg yolks and pumpkin and mix well. If you mix the water, yokes and milk first and then add the pumpkin, it blends easier.

Cook over medium heat, stirring constantly until gelatin is dissolved and mixture is heated through, about 10 minutes. It spatters when it bubbles, so be careful.

When mixture is thick enough to coat spoon, remove from heat. Cover with wax paper to prevent mixture from forming a "skin" and chill, stirring occasionally.

Beat egg whites until stiff. Beat in sugar. Fold gelatin mixture into the beaten egg whites. Turn into baked crust. Chill until firm, and top with whipped cream before serving.

The perfect light dessert after a heavy meal.

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