Frank's Recipes! Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie

1 6-pz pkg (1 cup) semi-sweet Real Chocolate Morsels
2 tablespoon vegetable shortening
1 cup finely chopped walnuts

Pumpkin Chiffon Filling
1 cup sugar
1 envelope (1 Tbsp) unflavored gelatin
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup milk
2 eggs, separated
1 cup canned pumpkin
1 tsp vanilla extract
1/4 cup sugar
1/2 cup heavy cream, whipped

Choco-walnut Crust
Melt over hot (not boiling) water Semi-Sweet Real Chocolate Morsels and vegetable shortening; mix well. Stir in walnuts. Press over bottom and sides of a foil-lined 9 inch pie pan. Chill in refrigerator until firm (about 1 hour). Lift shell from pie pan; peel off foil and replace shell in pie pan. Fill with Pumpkin Chiffon Filling.

Pumpkin Chiffon Filling
In 1 large saucepan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cover over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract.

Transfer mixture to small bowl. Chill over ice bath until mixture mounds from spoon (about 30 minutes). In another small bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold into pumpkin mixture with whipping cream. Pour mixture into Choco-Walnut Crust. Chill until firm (about 1 hour).

Makes one 9 inch pie. Use 1 1/2 time crust recipe.

NOTE:
Shell may be filled on a serving platter rather than returned to pie plate.