Pumpkin Chiffon Pie/lhj

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Chiffon Pie/lhj
Categories: Pies, Bakery
Yield: 1 servings

1/4 c Plain bread crumbs
1/2 c Plus 4 tablespoons sugar
2 tb Honey
Water
6 Sheets phyllo dough
1 Envelope 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 degrees. Combine crumbs and 2 tablespoons sugar in
cup. Place honey and 1 tablespoon water in microwave proof cup and
microwave on High 15 seconds. Lightly coat 9-inch 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
inches. 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.
Per serving: 215 calories, 2 grams fat, 2 mg cholesterol, 170 mg sodium.
Source: Ladies' Home Journal Magazine - November, 1994 DOTTIE, in Irvine,
CA

-----