Not your typical Pumpkin Pie!

Helen’s Pumpkin Chiffon Pie

Pumpkin chiffon pie

1 baked Pie shell (9 inch)
1 envelope plain gelatin
¼ cup cold water
1 ½ cups canned or home cooked pumpkin
1 cup brown sugar
3 large or extra large eggs, separated
1 tsp cinnamon
½ tsp allspice
½ tsp salt
2 T granulated sugar
Very little bit of grated orange rind (about ½ tsp or a little less)
½ cup heavy cream

Soften gelatin in cold water.
Combine pumpkin, brown sugar, egg yolks, spices and salt in top of double boiler.
Cook over hot, not boiling water until thickened, stirring constantly.
Add softened gelatin to hot pumpkin mixture and stir until thoroughly dissolved.
Remove from hot water and chill in fridge until mixture begins to thicken.
While mixture is chilling, beat egg whites until stiff, but not dry.
Beat granulated sugar into egg whites.
Fold egg whites into cooled pumpkin mixture. Add orange rind and fold in.
Whip cream and fold into pumpkin mixture.
Pour into baked pie shell. Using a frosting spreader, smooth and with a counter-clockwise circular motion, swirl the top of the pie. Chill.
When ready to serve, top with additional whipped cream or leave plain and serve each slice with a dollop of whipped cream.