Today I will be attempting our family favorite: Pumpkin Chiffon Pie. Think of it as the 3 Musketeers Bar of the pumpkin pie world. (Oh, and it's super easy because you just put it into any already baked pie shell.)
1 T. Knox unflavored gelatin
1/4 cup cold water
Mix together in a small bowl and set aside.
1 cup brown sugar firmly packed
1/2 t. salt
1 t. cinnamon
1/4 t. ginger
1/4 t. allspice
1 1/3 cup pumpkin pie pack (1 regular sized can pumpkin)
3 egg yolks beaten (save the whites)
1/2 cup Pet evaporated milk
Cook the above ingredients until bubbly and thick (about 10 min.). Remove from heat. Add 1 T. finely grated orange rind and the gelatin mixture. Stir well. Cool about 15-20 min.
Beat 3 egg whites adding 6 T. sugar until fluffy and stiff.
Fold (do not stir) into pumpkin mixture.
Put into a baked pie shell and put in the refrigerator overnight.