So Delicious!!

Thanks to Oprah and Cristina Ferrare, I have a new favorite desert (Amy you would like this one). I made a Pumpkin Chiffon Pie for Christmas dinner and it was yummy. I don't cook all that much, so I was very impressed with my self that it turned out to be edible. And I made whipped cream for the first time, and that was even delicious. It was so easy, and I actually enjoyed making it. Here is the recipe, you can also go to Oprah.com and watch Cristina make it.

(Mine did not look this pretty, maybe next time though)

Pie:

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 3/4 cup milk
• 2 large eggs , separated, yolks beaten
• 1 cup canned pumpkin (no added spices)
• 1/2 cup heavy cream , whipped
• 1 (9-inch) graham cracker crust (click for recipe)
  

Topping:

• 2 pints heavy cream , whipped
• Shaved dark chocolate

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 1/2 hours (mine took 2 1/2 hours)

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form (don't over beat). Fold (not stir or mix) in 1/2 cup of whipped cream. Fold egg white mixture into filling (will take a few minutes). Pour filling into pie crust and chill for 1 1/2 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.