Pumpkin Chiffon Pie
Combine the first 7 ingredients a saucepan.
Stir in the milk, egg yolks, and pumpkin.
Cook and stir the filling over medium heat until the mixture boils and the gelatin dissolves.
Remove from the heat and chill until partially set. Beat the egg whites until soft peaks form.
Gradually add the sugar and beat until the whites form stiff peaks.
Fold the beaten whites into the pumpkin mixture with prepared whipped cream.
Pile the filling into the crust. Click for my Flaky Butter Crust or Double Crust Pastry Dough.
Chill until the filling is firm.
Don't forget to get your DoughEZ non-stick rolling mat for less mess and even dough every time!