DESSERT

LINDA GASSENHEIMER'S PUMPKIN CHIFFON PIE

Since the egg white is uncooked, I use pasteurized eggs (such as Davidson's brand). The recipe can be doubled for two (8-inch) pies or one 12-inch pie, and can be made in a simple graham cracker crust.

• 3/4 cup sugar, divided use

• 2 eggs, separated

• 3/4 cup canned pumpkin puree

• 1/4 cup milk

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• 1 teaspoon unflavored gelatin (about ½ envelope)

• 2 tablespoons cold water

• Baked, 8-inch sweet-pastry shell (see recipe)

• ½ cup heavy (whipping) cream

• ½ tablespoon honey

Place ½ cup sugar, egg yolks, pumpkin, milk, salt and spices into the top of a double boiler; stir until well blended. Place over boiling water and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.

Soak gelatin in water for 1 minute; stir into hot pumpkin mixture until dissolved. Cool in refrigerator.

Beat egg whites in an electric mixer until stiff; gradually beat in remaining 1/4 cup sugar until mixture stands in stiff peaks.

When pumpkin mixture is cool and begins to thicken, fold in the beaten egg whites. Pour mixture into pie shell. Refrigerate at least 4 hours to set.

Whip cream and honey together until cream is stiff. Pipe or dollop onto pie. (Pie can be returned to the refrigerator for an hour or so before serving). Makes 8 servings.

Per serving: 453 calories (42 percent from fat), 21.2 g fat (12.1 g saturated, 6 g monounsaturated), 209.3 mg cholesterol, 7.1 g protein, 59.8 g carbohydrates, 1.5 g fiber, 479.8 mg sodium.