1 (16 oz.) pumpkin 1/2 c. sugar (filling) 1/2 c. milk 3 eggs, separated 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. salt 1 tbsp. unflavored gelatin 1/4 c. cold water 1/3 c. sugar (chiffon) 1/2 c. heavy cream 1 tbsp. confectioners sugar 1/2 tsp. grated lemon rind
Mix together pumpkin, sugar, milk, egg yolks, cinnamon, allspice, and salt in a medium saucepan. Cook over medium heat stirring until thick, 10-15 minutes. Soften gelatin in cold water for 5 minutes. Add to pumpkin mixture stirring to dissolve gelatin. Cool. Beat in egg whites until frothy. Add 1/3 cup sugar slowly, continuing to beat until stiff peaks form. Fold whites into pumpkin mixture. Pour mixture into cold pie shell and chill overnight. Just before serving, whip cream with confectioners sugar and grated lemon rind. Mound cream into center of pie.