Pumpkin Chiffon Pie

Directions

To make the crust:

1. Combine the flour, salt and sugar in a medium sized bowl, using a whisk. Cut the Crisco into 1/2 inch cubes and gently work into the flour, until crumbly.
2. Add the ice cold water, 1 tablespoon at a time, tossing the mixture, until it begins to come together, form it into a flat circle with smooth edges. On a lightly floured surface, roll the dough to 1 1/2″ larger than your pie pan. Trim and flute edges. Prick the bottom and sides with a fork. Freeze for 30 minutes, while oven preheats to 425°F.
3. Bake for 10-15 minutes, until evenly golden brown. Cover the rim if it darkens before the bottom, by cutting an opening in the center of a piece of aluminum foil, and laying it over the pie pan. Watch carefully during the latter part of the bake as it can burn quickly, so keep an eye on the oven as it bakes, and use your sense of smell. Set aside to cool to room temperature.
4. To make the filling: Soften gelatin in 1/4 cup of water, by gently sprinkling the gelatin over the water in a bowl. Set aside for now, as it will continue to absorb the water and become a glob of gelatin.
5. In a medium sized pot, mix together the pumpkin, brown sugar, egg yolks, milk and spices and cook over low heat, stirring constantly until the mixture boils for one minute. Remove from the heat. Place into a large mixing bowl.
6. Stir in softened gelatin. Cool until partially set, and beat until smooth.
7. In a clean bowl, beat the egg whites with the cream of tartar, until frothy. Gradually add in the sugar, a tablespoon at a time, until they form stiff peaks.
8. Carefully fold in 1/3 of the stiff egg whites into the pumpkin mixture until it blends in well. Then do the same with the rest of the egg whites, in 2 more batches.
9. Pour the well blended mixture into the cooled crust and chill until set. It will be quite full, but it should mound nicely, as the mixture will be quite stiff. To serve, top with whipped cream. Enjoy!