*  Exported from  MasterCook  *
 
                         Mom’s Pumpkin Chiffon Pie
 
 Recipe By     : Mom
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Pies & Pastry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pie crust
    1      tablespoon    gelatin
      1/4  cup           cold water
    1 1/2  cups          canned pumpkin
    1      cup           brown sugar
    3                    egg -- separated
    2      teaspoons     cinnamon
      1/2  teaspoon      ginger
      1/4  teaspoon      allspice
      1/2  teaspoon      salt
    2      tablespoons   granulated sugar
    1      tablespoon    orange rind -- grated
      1/2  cup           heavy cream
 
 Bake pastry shell.
 
 Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks,
 spices, and salt in top of double boiler; cook over hot, not boiling water
 until thickened, stirring constantly. Add softened gelatin to hot pumpkin
 mixture and stir until dissolved. R emove from hot water. Chill until it
 begins to thicken.
 
 Beat egg whites until stiff but not dry; beat in granulated sugar. Fold
 into cooled pumpkin mixture, add orange rind.
 
 Whip cream and fold into pumpkin mixture. Pour into baked shell; chill.
 Top with additional whipped cream.
 
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