<<Disclaimer: Verify this information before applying it to your situation.>>

I know this is too late for the Canadians, but maybe US counterparts might
enjoy.  I have always liked this pie better than the traditional pumpkin pie
as it is lighter and requires no crust.

Although it asks for a crust I just pour the pumpkin-mixture into a glass
pie dish and cool. It slices out just like a regular piece of pie.

And remember to use GF products.

PUMPKIN CHIFFON PIE

1       envelope (l tablespoon) unflavored gelatin
1/4     cup cold water
3       eggs, separated
1/2     cup firmly packed brown sugar
1 1/4   cups solid pack canned pumpkin
1/2     cup milk
1/2     teaspoon ground ginger
3/4     teaspoon ground cinnamon
1/4     teaspoon ground nutmeg
1/2     teaspoon ground allspice
1/2     cup granulated sugar
1       9 or 10 inch baked pie shell

Soften gelatin in cold water.  Combine together in heavy saucepan the
egg yolks, brown sugar, pumpkin, milk, salt, and spices.  Cook over low
heat, stirring continually until thick and smooth.  Remove from heat.
Stir in gelatin until dissolved.  Chill until mixture thickens to
consistency of unbeaten egg white.  Place the egg whites in small bowl
until very foamy.  Add granulated sugar, l tablespoonful at a time,
continuing to beat until stiff peaks form.  Transfer to large mixer
bowl.  Mixing on low add pumpkin mixture slowly, mixing for l minute or
until well blended, moving bowl control back and forth frequently during
mixing.  Stop mixer; scrape sides of bowl and beater.  Pour mixture into
baked pie shell.  If desired, garnish with pecan halves.  Chill for 2
hours or longer before serving.


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KAREN HUTTON
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