Pumpkin Chiffon Pie/Lhj -

1/2 c Plus

4 tablespoons sugar

2 tb Honey

Water 6 Sheets phyllo dough

1 Envelope unflavored gelatin

12 oz Evaporated skim milk

1/4 ts Cinnamon

1/8 ts Ginger

1 c Canned pumpkin

1 ts Vanilla extract

2 lg Egg whites

350 degrees. Combine crumbs and 2 tablespoons sugar in cup. Place honey and 1 tablespoon water in microwave proof cup and microwave on High

15 seconds. Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with

2 teaspoons bread-crumb mixture. Place second phyllo sheet in pan and spray. Brush hot honey mixture over bottom, sides and edge of phyllo. Sprinkle entire crust with

1 tablespoon crumbs. Top with phyllo., spray, then add crumbs. Repeat entire procedure to make a total of

6 layers, ending with phyllo and coating entire crust with honey. With scissors or sharp knife, trim dough to overhang by

2 inches. Fold dough under to form rim. Bake

12 minutes or until browned. Cool on wire rack. Sprinkle gelatin onto

2 tablespoons cold water in cup. Combine evaporated skim milk,

1/2 cup sugar, the cinnamon and ginger in saucepan. Heat to boiling, stirring constantly over medium-high heat. Stir gelatin mixture into hot milk until completely dissolved. Combine pumpkin and vanilla in large bowl; add custard and stir until blended. Refrigerate until mixture mounds when dropped from a spoon,

30 minutes. Beat egg whites and remaining

2 tablespoons sugar in a mixer bowl until stiff but not dry. Fold whites into pumpkin mixture just until blended. Pour into cooled pie shell. Cover and refrigerate

3 hours or up to

24 hours. Makes

8 servings. Per serving:

215 calories,

2 grams fat,

2 mg cholesterol,

170 mg sodium. Source: Ladies' Home Journal Magazine - November,

1994 DOTTIE, in Irvine, CA --