Pumpkin Chiffon Pie

Just in time for Thanksgiving! I really can't believe it's tomorrow. With our trip taking up 2 weeks, November has just flown by!

Here is a family recipe for Pumpkin Chiffon Pie. Ever since I learned this recipe from Ryan's grandma, this is our go to for dessert around the holidays. And so easy to make gluten free! We have a Pie Breakfast with friends every year and I love making this pie. Enjoy!

Ingredients:
   
      Graham Cracker Crust:

• 1 1/3 c. graham cracker crumbs*
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1/4 c. melted butter

   *It is easy to find gluten-free graham crackers to use in the crust. I've also used crushed dry cereal.

      Pumpkin Chiffon Pie:

• 1 envelope gelatin
• 1/4 c. packed brown sugar
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp cinnamon
• 1 1/4 c. evaporated milk
• 2 eggs (split into yolks and whites)
• 1 1/2 c. pumpkin puree
• 1/4 tsp cream of tartar
• 1/4 c. granulated sugar
• 8 oz tub of Cool Whip (We love the Extra Creamy kind)
• nutmeg for garnishing

Instructions:

1. For pie crust, simply mix the above ingredients until crumbly. Press with spoon into the bottom and sides of a well greased 9" pie pan. Chill until firm.
2. Mix gelatin, brown sugar, salt, nutmeg, ginger and cinnamon in a medium saucepan. Stir in evaporated milk and egg yolks.
3. Cook on low-medium heat, stirring occasionally until gelatin dissolves and mixture thickens.
4. Remove from heat. Stir in pumpkin and chill. Stir occasionally until mounds when dropped from spoon.
5. In a medium size bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff, but not dry. Gradually add granulated sugar and beat until very stiff. 
6. Fold into pumpkin mixture. Pour into pie shell and chill until very firm.
7. Garnish with Cool Whip and sprinkle with nutmeg.