As Finn would say, "mmmmMMMMMmmmm!"

In the spirit of a pumpkiny new season, thought I would share this delicious family recipe for Pumpkin Chiffon Pie. Think of it as the 3 Musketeers Bar of the pumpkin pie world. I plan on making it very soon, and you should, too. Why wait until Thanksgiving, when you have all this fall spirit pent up inside all summer long just waiting to be baked into this pie?! (Oh, and it's super easy because you just put it into any already baked pie shell.)

1 T. Knox unflavored gelatin
1/4 cup cold water
Mix together in a small bowl and set aside.

1 cup brown sugar firmly packed
1/2 t. salt
1 t. cinnamon
1/4 t. ginger
1/4 t. allspice
1 1/3 cup pumpkin pie pack (1 regular sized can pumpkin)
3 egg yolks beaten (save the whites)
1/2 cup Pet evaporated milk

Cook the above ingredients until bubbly and thick (about 10 min.). Remove from heat. Add 1 T. finely grated orange rind and the gelatin mixture. Stir well. Cool about 15-20 min.

Beat 3 egg whites adding 6 T. sugar until fluffy and stiff.
Fold (do not stir) into pumpkin mixture.
Put into a baked pie shell and put in the refrigerator overnight.