---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Chiffon Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
     1/4 c  Plain bread crumbs
     1/2 c  Sugar + 4 tbls
       2 tb Honey
            Water
       6    Sheets phyllo dough
       1 pk Unflavored gelatin
      12 oz Evaporated skim milk
     1/4 ts Cinnamon
     1/8 ts Ginger
       1 c  Canned pumpkin
       1 ts Vanilla extract
       2 lg Egg whites
  
   Preheat oven to 350~. Combine crumbs and 2 tablespoons sugar in cup. Place
   honey and 1 tablespoon water in microwaveproof cup and microwave on High 15
   seconds. Lightly coat 9″ metal pie pan with vegetable cooking spray and
   sprinkle with 2 teaspoons bread-crumb mixture. Place second phyllo sheet in
   pan and spray. Brush hot honey mixture over bottom, sides and edge of
   phyllo. Sprinkle entire crust with 1 tablespoon crumbs. Top with phyllo;
   spray, then add crumbs. Repeat entire procedure to make a total of 6
   layers, ending with phyllo and coating entire crust with honey. With
   scissors or sharp knife, trim dough to overhang by 2". Fold dough under to
   form rim. Bake 12 minutes or until browned. Cool on wire rack. Sprinkle
   gelatin onto 2 tablespoons cold water in cup. Combine evaporated skim milk,
   1/2 cup sugar, the cinnamon and ginger in saucepan. Heat to boiling,
   stirring constantly over medium-high heat. Stir gelatin mixture into hot
   milk until completely dissolved. Combine pumpkin and vanilla in large bowl;
   add custard and stir until blended. Refrigerate until mixture mounds when
   dropped from a spoon, 30 minutes. Beat egg whites and remaining 2
   tablespoons sugar in a mixer bowl until stiff but not dry. Fold whites into
   pumpkin mixture just until blended. Pour into cooled pie shell. Cover and
   refrigerate 3 hours or up to 24 hours. Makes 8 servings.
   
   MM: Patti - VDRJ67A.
  
 -----

Plain Text Version of This Recipe for Printing or Saving