Pumpkin Chiffon Pie

Christine Ferrare prepared this pie on Oprah as a lighter dessert option for Thanksgiving. I have found that this pie is requested more often in my family than once a year. I have been told by pumpkin lovers that this is the best pumpkin pie ever.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 Pie

Ingredients

• PIE

• 1 (1/4ounce) envelope unflavored gelatin
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 3⁄4 cup milk
• 2  large eggs, separated, yolks beaten
• 1  cup canned pumpkin
• 1⁄2 cup heavy cream, whipped
• 1 (9 inch)  graham cracker crust

• TOPPING

• 2  pints heavy cream, whipped
•  shaved dark chocolate

Directions

1. Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
2. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
3. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.