---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Judy’s Pumpkin Chiffon Pie
  Categories: Holiday, Fruits, Pies, Bakery
       Yield: 12 servings
  
       2    Baked pie shells
            Filling:
       1 cn Libby’s pumpkin pie mix
       1 cn Evaporated milk
       2    Egg yolks
     1/2 c  Sugar
     1/2 ts Cinnamon
     1/2 ts Salt
     1/2 ts Allspice
     1/2 ts Nutmeg
     1/4 ts Ginger
     1/4 c  Sugar
       2    Egg whites
     1/2 c  Whipping cream; whipped
            Topping:
       1 c  Whipping cream; whipped
  
   Combine pumpkin pie mix, milk, slightly beaten egg yolks, 1/2 c. sugar,
   cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to
   blend. Cook and stir over medium heat till mixture boils and gelatin
   dissolves. Remove from heat and chill till partially set. Beat egg whites
   till soft peaks form. Gradually add 1/4 c. sugar and beat to stiff peaks.
   Fold into the pumpkin mixture. Fold in 1/2 c. whipped cream. Pour into the
   baked crusts. Chill several hours or until firm. Makes 2 (9-inch) pies.
   This is our family’s favorite pie for the Thanksgiving. The original recipe
   came from Libby, but we found that adding the extra 1/2 c whipping cream in
   the filling makes a great difference. Judy Garnett pjxg05a
  
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