---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DO-AHEAD PUMPKIN CHIFFON PIE
  Categories: Pies
       Yield: 8 servings
  
       1    Envelope Knox Unflavored
            Gelatine
     3/4 c  Dark brown sugar
            Firmly packed
     1/2 ts Salt
     1/2 ts Nutmeg
       1 ts Cinnamon
     1/2 c  Milk
     1/4 c  Water
       3    Egg yolks
   1 1/2 c  Canned pumpkin
       3    Egg whites beaten stiff
     1/4 c  Sugar
       9    Inch baked pie shell
  
   New light-and-luscious recipe for a traditional spicy pumpkin pie. Perfect
   dessert after a big holiday dinner. And do-ahead easy with Kaiser Quilted
   Foil.
   
   Kaiser Quilted Henvy Duty or Broiling Foil
   
   Mix first 5 ingredients in top of double boiler.
   
   Stir in milk, water, eggyolks, pumpkin. Mix well. Place over boiling water.
   Cook stirring constantly, until gelatine dissolves and mixture is heated
   through, about 10 minutes. Remove from heat. Chill until mixture mounds
   when dropped from spoon. Beat egg whites stiff and beat in sugar. Fold in
   gelatine mixture. Turn into baked pie shell.
   
   For 9″ Pie Shell: No floured board needed. Roll 12″ circle of pastry dough
   on 14″ square of Kaiser Broiling Foil. Lift foil and pastry into pie plate;
   fit gently to plate. Flute pastry rim. Prick bottom and sides of pastry.
   Bake 10 minutes at 450øF or until evenly brown; foil prevents
   over-browning. Cool. Heap filling into shell. Wrap loosely in foil.
   Refrigerate overnight. Serves 8. Garnish with whipped cream if desired.
  
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