"Trudy's Pumpkin Chiffon Pie"

A Beresky tradition at Thanksgiving. This IS NOT your ordinary pumpkin pie - the secret is the gelatin, which gives the pie filling a lighter texture.

Nov 12, 2015

• 1 pie crust (cook according to package directions)
• 1 envelope of gelatin
• 2/3c brown sugar
• 1/2 tsp ea. of salt, cinnamon, nutmeg & ginger
• 1 1/4 c canned pumpkin
• 3 egg yolks (save whites for meringue)
• 1/2 c milk

Cook all the listed ingredients over medium heat, stirring constantly until it boils.
Remove from heat and place the pan in cold water.
Cool until mixture mounds slightly when dropped from a spoon.
Carefully fold in meringue made from:
- 1/2 c sugar
- 3 egg whites
Pour into cooled crust.
Chill for 2 hours.
Garnish with whipped cream, if desired.