<DIV>PUMPKIN CHIFFON PIE</DIV>
<DIV>1 (9") graham cracker pie shell</DIV>
<DIV>1 env. unflavored gelatin</DIV>
<DIV>1/2 c. light brown sugar, firmly</DIV>
<DIV>packed</DIV>
<DIV>1/2 tsp. salt</DIV>
<DIV>1 1/2 tsp. pumpkin pie spice</DIV>
<DIV>Whipped cream (optional)</DIV>
<DIV>2 tbsp. light molasses</DIV>
<DIV>3 egg yolks, slightly beaten</DIV>
<DIV>1/2 c. milk</DIV>
<DIV>1 1/4 c. canned pumpkin</DIV>
<DIV>3 egg whites</DIV>
<DIV>1/2 c. granulated sugar</DIV>
<DIV>&nbsp;</DIV>
<DIV>1. Prepare pie shell. Refrigerate until needed.</DIV>
<DIV>2. In small saucepan, combine gelatin, brown sugar, salt and spice;</DIV>
<DIV>mixing well.</DIV>
<DIV>3. Add molasses, egg yolks, milk and pumpkin; mixing well.</DIV>
<DIV>4. Bring to boiling, stirring. Remove from heat.</DIV>
<DIV>5. Transfer to medium bowl, cool, then refrigerate, covered until firm.</DIV>
<DIV>6. Meanwhile in small bowl, beat egg whites until foamy.</DIV>
<DIV>7. Gradually beat in sugar, 2 tablespoons at a time, beating well after</DIV>
<DIV>each addition. Continue to beat until stiff peaks form when beater is</DIV>
<DIV>raised.</DIV>
<DIV>8. Beat pumpkin mixture until smooth.</DIV>
<DIV>9. Gradually beat egg-white mixture into pumpkin mixture, only until</DIV>
<DIV>just combined.</DIV>
<DIV>10. Turn mixture into pie shell, refrigerate until firm, about 2 hours.</DIV>
<DIV>(See note below.)</DIV>
<DIV>11. Serve garnished with whipped cream, if desired. Note: If filling is</DIV>
<DIV>too soft to mound when turned into pie shell, refrigerate about 10</DIV>
<DIV>minutes, then turn into pie shell.</DIV>