Pumpkin Chiffon Pie
 
  • 1 envelope unflavored gelatin
  • 1/2 c. cold water
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 16-oz. can pumpkin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/2 tsp. salt
  • 1/2 c. heavy or whipping cream, whipped
  • 1 prebaked Graham Cracker Crust


In medium saucepan combine gelatin and cold water; let stand
1 minute. Cook over low heat, stirring constantly, until gelatin is
completely dissolved. Blend in Marshmallow Fluff, pumpkin,
spices and salt. Chill until mixture mounds when dropped from a
spoon. Fold in whipped cream. Turn into pie crust and chill until
set, about 2 hours. Makes 6 to 8 servings.

Variations:
Strawberry, Rasberry or Banana Chiffon Pie:
In place of pumpkin and spices, substitute 2 cups mashed fruit,
1 T. lemon juiceand 1 tsp. grated lemon peel.