Title: Pumpkin Chiffon Pie
Categories: Pies, Bakery
Yield: 8 servings
1/4 c Plain bread crumbs
1/2 c Sugar + 4 tbls
2 tb Honey
Water
6 Sheets phyllo dough
1 pk Unflavored gelatin
12 oz Evaporated skim milk
1/4 ts Cinnamon
1/8 ts Ginger
1 c Canned pumpkin
1 ts Vanilla extract
2 lg Egg whites
Preheat oven to 350°. Combine crumbs and 2 tablespoons sugar in cup. Place
honey and 1 tablespoon water in microwaveproof cup and microwave on High 15
seconds. Lightly coat 9" metal pie pan with vegetable cooking spray and
sprinkle with 2 teaspoons bread-crumb mixture. Place second phyllo sheet in
pan and spray. Brush hot honey mixture over bottom, sides and edge of
phyllo. Sprinkle entire crust with 1 tablespoon crumbs. Top with phyllo;
spray, then add crumbs. Repeat entire procedure to make a total of 6
layers, ending with phyllo and coating entire crust with honey. With
scissors or sharp knife, trim dough to overhang by 2". Fold dough under to
form rim. Bake 12 minutes or until browned. Cool on wire rack. Sprinkle
gelatin onto 2 tablespoons cold water in cup. Combine evaporated skim milk,
1/2 cup sugar, the cinnamon and ginger in saucepan. Heat to boiling,
stirring constantly over medium-high heat. Stir gelatin mixture into hot
milk until completely dissolved. Combine pumpkin and vanilla in large bowl;
add custard and stir until blended. Refrigerate until mixture mounds when
dropped from a spoon, 30 minutes. Beat egg whites and remaining 2
tablespoons sugar in a mixer bowl until stiff but not dry. Fold whites into
pumpkin mixture just until blended. Pour into cooled pie shell. Cover and
refrigerate 3 hours or up to 24 hours. Makes 8 servings.
