Does anyone have Karen Andreola's CM book? I need a recipe….

Have on hand a pre-baked pie shell or a Graham cracker crust.  I always double this recipe to make two pumpkin chiffon pies.

• Soak: 1 tablespoon gelatin in 1/4 cup cold water.  I use those little orange envelopes of gelatin.
• Beat slightly: 3 egg yolks.  Refrigerate the whites.  They will be used later.
• Add 1/2 cup white or brown sugar, 1 1/4 cup canned or cooked pumpkin, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon each of cinnamon, nutmeg, and ginger.

Cook and stir these ingredients in a double boiler, or you may do what I do and float a smaller pot in a larger pot of boiling water.  A double recipe takes more time to thicken.  The mixture may become less thick than you might expect.  Nevertheless, stir in the soaked gelatin until dissolved.

Let cool a bit, then cover and refrigerate until mixture begins to set.

Whip until stiff, but not dry: 3 egg whites.

Stir in gradually: 1/2 cup sugar.  I’ve used a little less sugar and it has come out fine.  Fold into the pumpkin mixture.

Fill the pie shell with the pumpkin mixture.  Garnish with a dab of whipped cream and a sprinkle of cinnamon.