Honey Pumpkin Chiffon Pie

Graham Cracker Crust:

• 20 graham crackers
• 1/4 cup sifted confectioners' sugar
• 1/4 cup soft butter

Filling:

• 1 Tbsp. plain gelatin
• 1/4 cup cold water
• 3 eggs, separated
• 3/4 cup honey
• 2 cups cooked pumpkin
• 1/2 cup whole milk
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
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• 1/4 tsp. cloves
• 3 Tbsp. sugar
• 1 cup whipping cream, whipped

Directions

Crust:

Crush crackers very fine. Blend in the sugar and butter. Press the mixture into a deep 10 inch pie pan. Bake at 375 degrees F for 10 minutes.

Filling:

Soak gelatin in cold water 5 minutes. Beat yolks and combine with honey, pumpkins, milk, salt, and spices. Cook in top of double boiler until thick, stirring constantly. Remove from heat, add softened gelatin and stir until dissolved. Cool until partially set. Beat egg whites until frothy. Add sugar gradually and continue beating until stiff peaks are formed. Fold the egg whites into pumpkin mixture. Pour into cooled graham crust and chill for several hours. Top with whipped cream.

By Robin from Washington, IA