Honey Chiffon Pumpkin Pie

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 butter, softened
• 3 tablespoons honey
• 1 2/3 cups graham wafer crumbs
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 3 eggs, separated
• 3/4 cup plus 2 tbsp. honey
• 2 cups pumpkin puree (canned is fine)
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Recipe

• 1 preheat oven to 350 degrees.
• 2 to make crust, blend the butter with the 3 tablespoons of honey.
• 3 mix with wafer crumbs and press into a 10 inch deep pie dish.
• 4 bake for 12 minutes.
• 5 remove from oven and cool completely.
• 6 soak gelatin in the cold water for 5 minutes.
• 7 beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
• 8 cook in a double boiler over simmering water, stirring constantly, until thickened.
• 9 remove from heat and add softened gelatin and stir until dissolved.
• 10 beat egg whites until frothy.
• 11 gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
• 12 gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
• 13 spoon into crust and chill for several hours.
• 14 cook time will include baking the crust and making the filling.