Fluffy Spiced Pumpkin Pie

Why wait for Thanksgiving to enjoy pumpkin pie? Chiffon pie is light enough to be made in the summer. We have the Native Americans to thank for first cultivating the pumpkin, a member of the gourd family and an excellent source of vitamin A.

Pumpkin Chiffon Filling

    1 (12-ounce) can evaporated milk
    1 envelope unflavored gelatin
    1 (15-ounce) can pumpkin
    1 cup golden brown sugar
    1 teaspoon ground cinnamon
    teaspoon powdered ginger
     teaspoon ground nutmeg
    teaspoon salt
    3 large egg yolks

Graham Cracker Crust

    1 ⅓ cups graham cracker crumbs
    cup butter, melted
    1 tablespoon granulated sugar
    teaspoon ground cinnamon
    ⅛ teaspoon ground nutmeg

    1 cup regular whipping cream (not heavy whipping cream)

1.  In a 3-quart saucepan, heat the milk and gelatin over medium
     heat, using a whisk to stir occasionally.

2.  In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger,       
     nutmeg, salt and egg yolks. Whisk in the milk mixture, pour
     back into the saucepan. Stir over low heat for 15 minutes.
     Refrigerate to cool to room temperature.

3.  Mix the crumbs, butter, sugar, cinnamon and nutmeg, press
     into an 8-inch pie plate. Bake in a preheated 350 oven for
     5 minutes. Cool to room temperature.

4.  Whip the cream and then fold it into the cooled pumpkin
     custard. Pour into the crust and refrigerate for 3 hours.

     Makes 8 slices