Doris Granton’s Pumpkin Chiffon Pie

  •   one 9-inch pie crust (see Never Fail Pie Crust)

  •    1 1/2 packages unflavored gelatin

  •    1/3 cup water

  •    1 cup brown sugar

  •    2 cups or 1 pound canned pumpkin

  •    1/4 t. salt

  •    2 t. pumpkin pie spice

  •    1 cup evaporated milk

  •    4 eggs separated, at room temperature

  •    one pinch salt

  •    ¼ cup sugar

  •    1/2 t. vanilla

  •    sweetened sour cream

Makes one 9-inch pie

Add water to a small bowl.  Sprinkle gelatin over the water.  Set aside.

       Using a mixer, beat (medium speed) together brown sugar, pumpkin, salt, spice, milk and egg yolks.  Simmer 15 minutes, slightly covered, stirring occasionally.  Remove from heat and stir in gelatin until dissolved.  Let cool to lukewarm.

       Using a mixer, beat (highest speed) together egg whites, salt, ¼ cup sugar and vanilla until whites form medium-firm peaks.  Fold into the pumpkin mixture.  Pour into crust.  Refrigerate at least four hours.  Before serving, top with sweetened sour cream. 

Contributed by Diana & Dick Gough