Pumpkin Chiffon Pie III recipe

1 servings

1 1/3 cups quick-cooking oats

1/3 cup brown sugar

3/4 teaspoon ground cinnamon

1/3 cup butter

1 (.25 ounce) package unflavored gelatin

2/3 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground mace

5 egg yolks, beaten

3/4 cup milk

1 cup pumpkin puree

3 egg whites

1/4 teaspoon cream of tartar

1/3 cup white sugar

Preheat oven to 350 degrees F (175 degrees C.

) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter.

Press into 9 inch pie plate.

Place 8 inch pie plate on top and bake 8 minutes.

Remove top plate and set aside to cool.

In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace.

Stir in egg yolks and milk.

Bring to a boil and cook, stirring constantly, for 1 minute.

Remove from heat and stir in pumpkin puree.

Chill until firm.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form.

Fold into pumpkin mixture.

Pour filling into pie crust.

Chill in refrigerator until ready to serve.