Pumpkin Chiffon Pie

This is my Grandmother's recipe that I have always enjoyed, but never made myself until this year. I was intimidated by the directions at first, but it was actually pretty easy to make.

You can tell by the pictures that it's not like your typical pumpkin pie. It's lighter and fluffier (is that a word?) and almost melts in your mouth. Yum.

Pumpkin Chiffon Pie

1 Tbs. unflavored gelatin

1/4 cup cold water

3 egg yolks

3 egg whites

1 cup sugar

1/2 tsp. salt

1 tsp. ground mace

1 1/3 cup canned pumpkin

1/3 cup milk (I used fat free and it still turned out great)

Bake a pie crust for about 8-12 minutes, then let cool. Soften gelatin in cold water. Beat egg yolks until thick and lemon-colored. Add ½ c sugar, and mix well. Beat in pumpkin, milk, salt and mace. Cook over hot water until thick (either in double boiler or in a metal bowl over boiling water), stirring constantly for about 10 mins. Add gelatin, stir until thoroughly dissolved, and cool. In a separate small bowl, beat egg whites stiff (this works best in a glass bowl). Add remaining ½ c sugar gradually, beating after each addition until stiff. Fold into cooled pumpkin mixture. Spoon lightly into baked pie shell. Chill in refrigerator for several hours or overnight. Serve with whipped cream.

HAPPY THANKSGIVING!!!