Pumpkin Chiffon Pie

1/4 cup skim milk powder
1/2 cup water
3  egg yolks
6 tablespoons honey
2 tablespoons molasses
1 1/2 cups pumpkin purée
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
3 teaspoons unflavored gelatin
1/2 cup cold water
3  stiffly beaten egg whites
1  9-inch baked pie shell
some  chopped walnuts to garnish
Mix milk powder with water, using wire whisk. Set aside.

Beat egg yolks until thick and lemon-colored; add honey, molasses, pumpkin purée, milk mixture, salt and spices. Cook in a double boiler until thick, stirring constantly.

Soften gelatin in cold water, then stir into hot mixture. Chill until partially set. Beat egg whites until stiff. Fold into gelatin mixture. Pour into baked 9” pie shell. Chill until set. Sprinkle with chopped walnuts.

Ease of Preparation: Easy

Preparation Time: 10 min
chill until set

Cook Time: 15 min

Servings: 8

Recipe By: Nancy Albright

From:  The Rodale Cookbook
Used with permission of Ballantine Books

Nutrition Facts
As prepared, each serving contains 250 calories, 11g total fat, 80mg cholesterol, 290mg sodium, 34g total carbohydrate and 6g protein.