Patty's Pumpkin Chiffon Pie with Sour Cream

• 1 tablespoon gelatin
  1/4 cup cold water
  2 eggs
  1/4 cup water
  1/2 cup light brown sugar
  1/2 cup white sugar
  1 1/4 cups pumpkin (unseasoned)
  1/2 teaspoon salt
  1 1/2 teaspoons cinnamon
  1/2 teaspoon ginger
  1 teaspoon nutmeg
  1/2 cup water
  1/2 cup non-fat dry milk
  2 tablespoons sugar
  1/2 cup dairy sour cream
• 1 tablespoon sugar

METHOD

Equipment: One 9 inch pie plate.

Preheat oven to 325°F.

CRUST: Mix both cookie crumbs together with butter in pie plate. When well combined, press firmly against bottom and sides to form crust. Bake ten minutes in preheated 352°F oven. Cool on rack.

FILLING: In a small bowl, soften gelatin in 1/4 cup water.

In a saucepan, beat eggs with 1/4 cup water. Mix in both sugars, pumpkin and seasonings. Stirring constantly, cook carefully over medium heat until thickened.

Remove from the heat and pour into medium mixing bowl. Stir in softened gelatin. Set aside to cool.

Pour 1/2 cup water in small bowl. Sprinkle nonfat dry milk over water, and beat with electric mixer set on low until it begins to thicken.

Add sugar and continue beating until thick and fluffy. Fold into pumpkin mixture and pour into crust. Chill until firm.

When ready to serve, sweeten sour cream with sugar. Serve in separate bowl on the side, so guests may spoon it for themselves.

Yield: 1 pie

This recipe from www.inmamaskitchen.com

Contributor: Patty Butler

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