Pumpkin Chiffon12 oz. of pumpkin2 egg yolks (slightly beaten)1 cup brown sugar (firmly packed)1 1/2 tsp. cinnamon1 tsp. ginger1/2 tsp. nutmegpinch of salt1 envelope of unflavored gelatin (1/4 oz. or 4 gelatin leaves)1/4 c. cold water2 egg whites1/2 c. whipping cream1 baked 9" pastry shell

Prepare pastry shell by rolling out the pie dough, placing in pie plate, cook at about 425 degrees F. for 15 minutes. Cool.Combine pumpkin, egg yolks, brown sugar, spices and salt in top of a double boiler. Cook, stirring often, over simmering water for 10 minutes. Soften gelatin in cold water and blend into hot pumpkin mixture. Stir until dissolved. Chill until mixture begins to thicken. Beat egg whites until stiff and dry, then fold lightly into the chilled pumpkin mixture. Whip cream until stiff and fold into pumpkin mixture. Pour into pie shell and chill until firm.

Crust:2 c. flour1 tsp. Salt (probably a little more)2/3 c. shortening or 1/3 c. butter and 1/2 c. shortening1/4 c. cold water, approximately

Sift or stir the flour and salt together. Cut in the shortening with fork or pastry blender until blended. Add the water a bit at a time, mix carefully with fork until water is incorporated into the flour.