Recipe - Pumpkin Chiffon Meringue Pie

One half cup Milk
1 Envelope unflavored gelatin
1 One fourth c. canned pumpkin
One half cup Brown sugar, firmly packed 2
egg whites
One half teaspoon Salt One fourth c. sugar
One half teaspoon Cinnamon One half c. heavy cream,
whipped
One half teaspoon Nutmeg One half c. chopped,
toasted almonds
One fourth teaspoon Ginger (optional)
2 Egg yolks, slightly beaten 1
baked 9inch meringue shell

Preparation Time: 3040 min. Chilling time: 23 hrs. Source: American Home
Kitchens

Combine gelatin, brown sugar, salt, and spices in top of double boiler.
Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes,
stirring constantly. Remove from heat; chill until slightly thickened. Beat
egg whites until foamy; add sugar, a tablespoon at a time, beating well
after each addition; continue beating until stiff peaks form; fold into
pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled
meringue shells. Chill about 23 hours, or until firm. Garnish with
meringue mounds.

MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for
meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum
foil on a cooky sheet. Spread remaining mixture onto bottom and sides of
lightly greased 9inch pie pan. Bake shell and meringues as directed on
package. Cool.

300 calories per serving (1/6 of 9inch pie). Source of Vitamins A, B, C