Pumpkin Chiffon Pie III

Yield

1 - 9 inch pie

30

10

1 1/3 cups: quick-cooking oats

1/3 cup: brown sugar

3/4 teaspoon: ground cinnamon

1/3 cup: butter

:  

1 (.25 ounce) package: unflavored gelatin

2/3 cup: brown sugar

1/2 teaspoon: salt

1/2 teaspoon: ground cinnamon

1/2 teaspoon: ground ginger

1/4 teaspoon: ground mace

5: egg yolks, beaten

3/4 cup: milk

1 cup: pumpkin puree

3: egg whites

1/4 teaspoon: cream of tartar

1/3 cup: white sugar

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.

In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Calories: 321 kcal

Carbohydrates: 48.9 g

Cholesterol: 150 mg

Fat: 11.9 g

Fiber: 2.5 g

Protein: 6.8 g

Sodium: 319 mg