Pumpkin Chiffon Pie

If you're tired of traditional pumpkin pie, this velvety smooth pumpkin chiffon pie is the cure for that. Light and fluffy then topped with meringue, it's a slice of fall with every piece.


4 egg whites
1 cup granulated sugar
¼ teaspoon cream of tartar
1 envelope unflavored gelatin 
½ cup brown sugar, firmly packed
½ teaspoon salt
½ teaspoon Cinnamon
½ teaspoon nutmeg 
¼ teaspoon ginger (optional)
2 egg yolks, slightly beaten 
½ cup milk
¼ cup canned pumpkin
2 egg whites 
¼ cup sugar 
½ cup heavy cream, whipped
½ cup chopped, toasted almonds
1 baked 9-inch meringue shell


1. Heat oven to 275 degrees. Beat 4 egg whites until stiff, gradually add sugar and cream of tartar. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cookie sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake for 1 hour. Remove from oven, allow to cool.

2. Combine gelatin, brown sugar, salt, and spices in top of double boiler.

3. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened.

4. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture.

5. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds.