Individual pumpkin chiffon pies

Serves 20 individual pies

Ingredients

3 eggs yolks and whites separated

3/4 cup brown sugar

1 1/2 cups canned pumpkin

1/2 cup milk

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup sugar

3-inch pie crusts (graham cracker)

Whipped cream sweetened with 1 tsp. sugar and 1 tsp. vanilla extract

Instructions

1. In a mixing bowl, combine egg yolks, brown sugar, canned pumpkin, milk, salt, cinnamon, and nutmeg.
2. Cook mixture in saucepan over medium heat until thick (pudding-like consistency) stirring constantly; remove from heat.
3. In a small mixing bowl, combine unflavored gelatin and water.
4. Stir in hot mixture and chill until partially set (about 30 minutes).
5. In a small mixing bowl, combine egg whites and sugar. Beat until stiff.
6. Fold the egg whites into the pumpkin mixture.
7. Pour mixture into 3-inch piecrusts (graham cracker or ginger snap work well).
8. Set pies in the refrigerator to chill.
9. When ready to serve, top individual pies with whipped cream.

Source: Submitted by Stephanie Rosenbaum and photo by the Cupcake Project (www.cupcakeproject.com)

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