Pumpkin Chiffon Pie…a Holiday Classic in the Rhodes Family

Somehow light and rich at the same time….

PUMPKIN CHIFFON PIE 

CRUST:  2 C vanilla wafers ground (or you could use ginger snaps); 6 TB butter, melted; 1/4 C sugar.  Press in pan, bake at375 for 12 minutes. 

4 tsp gelatin 

1/4 C liquor (grand Marnier or Rum) 

1 1/2 C pumpkin purée 

1/2 C Cream’ 

1/2 C sugar 

3 egg yolks 

3/4 tsp. Cinnamon 

1/2 tsp ginger 

1/4 tsp nutmeg 

1/4 tsp allspice 

1/4 tsp. Salt 

4 egg whites 

Combine gelatin and liquor in cup  over hot water until dissolved.  Set aside.. 

Combine pumpkin with ingredients through salt, Stirring on low heat for 10 minutes (don’t allow to boil)—I use double boiler— 

Stir in gelatin mix and stir well and cool.  Beat egg whites w/pinch of salt until soft. Gradually add 1/3 sugar until stiff.  Combine w/pumpkin and pour into pie shell.   Cover and refrigerate—serve with whipped cream or ice cream—enjoy.