Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

• 1 envelope unflavored gelatin (1 scant tablespoon)
• 1/4 cup cold water
• 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 baked pie crusts or using a biscuit cutter cut dough and place in mini muffin tins to make mini pies.
  

Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. Spoon mixture into pie crusts and refrigerate for at least 1 hour. Top with whipped cream.