Pumpkin Chiffon Pie

1 Pre-baked piecrust (use pie weights while baking crust to insure even heating and no air pockets)

Filling:

Bake piecrust and set aside.

In a 2 qt. saucepan stir together gelatin, spices, and sugar.

In a separate bowl beat together egg yolks and milk, add to sauce pan. Cook over medium heat, stirring constantly until mixture comes to a boil. Add pumpkin, orange zest and juice to saucepan and combine well.

Transfer to mixing bowl and chill until set.

While mixture is chilling beat egg whites with sugar until stiff peaks form. Fold carefully into chilled pumpkin mixture. Fill pre-baked piecrust with mixture and chill for at least 6 hours.

Top with whipped cream and serve.

*If using a whipped cream dispenser you can add different flavors for a lovely addition to this pie. Try adding pumpkin pie spices, vanilla, ginger, or your favorite liqueur, like Kahlua.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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