->Pumpkin Chiffon 02 <-

6 oz semi-sweet chocolate chips

2 T vegetable shortening

1 cup finely chopped walnuts

1 c sugar

1 envelope (1 T) unflavored gelatin

1/2 t salt

1/2 t cinnamon

1/4 t nutmeg

3/4 C milk

2 eggs, separated

1 C canned pumpkin

1 t vanilla extract

1/4 C sugar

1/2 C heavy cream, whipped

Melt over hot (not boiling) water chocolate chips and shortening;

mix well. Stir in walnuts. Press over bottom and sides of a 9 inch

In a large saucepan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cover over medium heat

until mixture boils and gelatin dissolves. Remove from heat. Add

vanilla extract.

Transfer mixture to small bowl. Chill over ice bath until mixture

30 minutes

egg whites until soft peaks form. Gradually add sugar and beat

until stiff peaks form. Fold into pumpkin mixture with whipping

cream. Pour mixture into Choco-Walnut Crust. Chill until firm (about 1 hour

9 inch pie. Use

1 1/2 time crust recipie.