Pumpkin Chiffon Pie

Mix pumpkin sugar spices and salt together.

Pumpkin chiffon pie. Place over boiling water and cook stirring occasionally until gelatin dissolves and mixture is heated through about 10 minutes. Put the gelatin to soak in 14 cup cold water. Sprinkle gelatin over cold water in a bowl.

Remove from heat and whisk in softened gelatin. It is a lighter airier version of a traditional pumpkin pie with a silky smooth texture that is absolutely divine. On a lightly floured surface roll out dough into a 12 circle.

Cook and stir this over simmering. When the mixture is completely cool stir in half of the whipped topping. Stir in milk egg yolks and pumpkin.

In another bowl beat egg whites until firm. Chill until mixture mounds when dropped from a spoon. Make the filling.

The chiffon pie was invented by the Pie King Monroe Boston Strausse in Los Angeles in 1926 and refers to any pie with a special type of airy filling in a crust. Press onto bottom and up side of 9-inch pie plate. In a medium sauce pan over medium heat add 1 envelope unflavored gelatin.

Chiffon pie filling is typically made by folding meringue stiffly beaten egg whites and sugar into a flavored pie. Preheat oven to 400. Drape over pie dish and gently press to fit dont.