Pumpkin Chiffon Pie

By smleonard

Ingredients

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 3/4 cup milk
• 2 large eggs, separated, yolks beaten
• 1 cup canned pumpkin
• 4 1/2 cups heavy cream, whipped
• 1 (9 inch) graham cracker crust
• Shaved dark chocolate

Details

Servings 8

Preparation

Step 1

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks, and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup whipped cream. Fold egg white mixture into filling. Pour fiilling into pie crust and chill for hour.

Just before serving, top with remaining whipped cream and sprinkle with shaved dark chocolate on top.