Lighter and fluffier than the traditional pumpkin pie, this Pumpkin Chiffon Pie is a real treat! Remember to make sure the pie sets completely, which may require refrigerating overnight.
Preheat oven to 450°F. Prepare a 9-inch piecrust by pricking crust every inch around sides and bottom. Bake for 12 minutes, or until barely brown. Set aside to cool.
In a bowl, combine pumpkin, half of the sugar, milk, and spices.
In a separate bowl, use an electric mixer to beat egg yolks until thick and lemon colored. Add pumpkin mixture and beat to combine.
In a double boiler over not quite simmering water, cook pumpkin mixture until thick or about 180°F. Dissolve gelatin in 1/4 cup of cold water and add to pumpkin mixture. Set aside to cool.
In a chilled bowl, beat egg whites and remaining sugar until stiff. Fold into cooled pumpkin mixture. Pour into prepared piecrust and chill until firm. Serve topped with whipped cream.
