By Robyn

Here is my mother’s recipe for Pumpkin Chiffon Pie, a lighter than air version of the original traditional pie (and perfect after that too heavy meal). “Chiffon” pies were very popular in the 1970s, and are having a resurgence now.
First make the graham cracker pie crust:

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture evenly into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. Chill for about 1 hour in refrigerator.

Then make the pie filling:

1 envelope (1 tablespoon) unflavored gelatin (agar can be substituted for vegetarians)
1/4 cup water
4 eggs, separated
1 1/4 cups white sugar
1 1/4 cups pumpkin
2/3 cup evaporated milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Mix the gelatin (or agar) and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin (or agar). Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Fifteen minutes before serving make fresh whipped cream (beat heavy whipping cream until firm, then add sugar and vanilla to taste). Layer the whipped cream over the pie.

Serve and enjoy!