PUMPKIN CHIFFON PIE

                                                      PUMPKIN CHIFFON PIE

Never a Thanksgiing passes that I don't remember the wonderful Pumpkin Chiffon Pies that Mom (Grandma Lee) used to make as we were growing up.  They were my favorite then.  They are my favorite now.  And Mom knew they were my favorite.  I think that is why she kept up the tradition for so many years.  I have passsed this tradition on to my children.  It is not unusual to receive a call early on Thanksgiving morning:   "I can't find my recipe for Pumpkin Chiffon Pie.  Can you give it to me...again?"  (Terry)

PUMPKIN CHIFFON PIE

For 9” pie

1 envelope unflavored gelatin

2/3 C brown sugar

½ tp salt

½ tp cinnamon

½ tp nutmeg

½ tp ginger

1 ¼ C pumpkin

3 egg yolks

½ C milk

3 egg whites

¼ tp cream of tartar

½ C sugar

Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in saucepan.  Cook over medium heat, stirring constantly, until it boils.  Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon.  (I set pan in fridge.  If you wait too long and it sets up too much, simply beat with beaters.)  Fold into a Meringue of egg whites, cream of tartar and sugar.  Pour into cooled crust.  Chill until set.  (At least 2 hours.)  Garnish with whipped cream.

GRAHAM CRACKER PIE CRUST

Combine 2 C graham cracker crumbs with ¼ C sugar.  Stir in 1 cube melted butter.  Pat into pie pan.  Set in freezer until ready for filling.