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Pumpkin Chiffon Pie

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This pie is great with a traditional pie crust or graham cracker gingersnap or chocolate cookie pie crust.  To make a cookie crust, combine 1 3/4 cups cookie or cracker crumbs with 2 tablespoons sugar and 3 tablespoons melted butter. Pat into the pie pan, and bake in a preheated 325° F oven for 10 minutes.

Cool before filling.

Filling: 

 1 tablespoon unflavored gelatin
 2 tablespoons each fresh orange juice and cold water
 1 cup light brown sugar 2 cups canned pumpkin
 1 teaspoon cinnamon
 ¼  teaspoon ground ginger and
 ¼ teaspoon ground cloves
 3 egg yolks
 ¼  teaspoon salt
 3 egg whites
 2 tablespoons sugar
 2 teaspoons finely grated orange zest
 1 cup heavy cream

Combine orange juice and water in a small dish. Sprinkle the surface with the gelatin, and set aside for about 5 minutes to soften.

In a saucepan, combine brown sugar, pumpkin puree, spices, egg yolks, and salt. Cook over medium heat until thickened, stirring constantly.

Remove from heat and stir in softened gelatin mixture until it is dissolved. Stir in the orange zest and pour the mixture into a large bowl. Refrigerate just until mixture becomes cool and syrupy, about 30 minutes.

Beat egg whites until soft peaks form, then add the sugar and whip until slightly stiffer peaks form. In another bowl, whip the cream just until soft peaks form. Fold the egg whites into the pumpkin mixture, then fold in half the whipped cream.

Pour the filling into the pie crust.   Spoon the remaining whipped cream on top.

Refrigerate for about 3 hours or until set.

(optional:  decorate the whipped cream with dark chocolate shavings) 

 

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