PECAN SPRINKLED PUMPKIN CHIFFON PIE

Another great recipe for enjoying pumpkin pie even on hot summer days. Pumpkin is for more than just the holidays!

1/4 cup water
1 envelope unflavored gelatin
3 to 5 tbsp granulated sugar
3 tbsp cornstarch
1 1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup canned pumpkin
3/4 cup whipping cream
2 tbsp butter
5 egg whites
4 tbsp granulated sugar
1 9-inch baked pie shell
whipped cream for garnish
1/4 to 1/2 cup chopped pecans or walnuts (depending on how much you like nuts), for garnish

In a measuring cup sprinkle the gelatin over the water and let stand for several minutes to soften.

Combine the 3 to 5 tablespoons (depending on how sweet you prefer) sugar with the cornstarch, cinnamon, ginger, and nutmeg in a saucepan, mixing well.  Stir in the pumpkin and whipping cream.  Cook over medium heat, stirring constantly, until thickened and smooth.  Add the butter and gelatin; mix well.  Allow to cool, stirring occasionally.

Beat the egg whites in a mixer bowl for a minute.  Gradually add the 4 tablespoons of sugar, beating until sugar is dissolved and egg whites are stiff.  Gently fold egg whites into the pumpkin mixture.  Spoon into the pie shell.  Cover and chill until serving time.

To serve, garnish with the whipped cream and sprinkle with the chopped pecans or walnuts.