---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN CHIFFON MERINGUE PIE
  Categories: Pies
       Yield: 6 servings
  
     1/2 c  Milk
       1    Envelope unflavored gelatin
            -1 1/4 c. canned pumpkin
     1/2 c  Brown sugar, firmly packed 2
            -egg whites
     1/2 ts Salt 1/4 c. sugar
     1/2 ts Cinnamon 1/2 c. heavy cream,
            -whipped
     1/2 ts Nutmeg 1/2 c. chopped,
            -toasted almonds
     1/4 ts Ginger (optional)
       2    Egg yolks, slightly beaten 1
            -baked 9-inch meringue shell
  
   Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home
   Kitchens
   
   Combine gelatin, brown sugar, salt, and spices in top of double boiler.
   Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes,
   stirring constantly. Remove from heat; chill until slightly thickened. Beat
   egg whites until foamy; add sugar, a tablespoon at a time, beating well
   after each addition; continue beating until stiff peaks form; fold into
   pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled
   meringue shells. Chill about 2-3 hours, or until firm. Garnish with
   meringue mounds.
   
   MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for
   meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum
   foil on a cooky sheet. Spread remaining mixture onto bottom and sides of
   lightly greased 9-inch pie pan. Bake shell and meringues as directed on
   package. Cool.
   
   300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
  
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