Pumpkin Chiffon Pie

1 . Stage

Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.

2 . Stage

Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.

3 . Stage

Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.

4 . Stage

While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue to beat until stiff peaks form.

5 . Stage

Fold cooled pumpkin mixture into the egg white mixture. Transfer filling to the graham cracker crust.

6 . Stage

Chill in the refrigerator until firm, about 1 hour. TB