Pumpkin Chiffon Pie III

A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 321 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¾ teaspoon ground cinnamon
• ¼ teaspoon cream of tartar
• ¾ cup milk
• ⅓ cup white sugar
• 3 egg whites
• ⅓ cup butter
• 1 cup pumpkin puree
• ¼ teaspoon ground mace
• 1 (.25 ounce) package unflavored gelatin
• ⅓ cup brown sugar
• ⅔ cup brown sugar
• 5 egg yolks, beaten
• 1 ⅓ cups quick-cooking oats

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.

Step 2

In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.

Step 3

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.