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Pumpkin Chiffon Pie

6 oz semi-sweet chocolate chips
2 T vegetable shortening
1 cup finely chopped walnuts

1 c sugar
1 envelope (1 T) unflavored gelatin
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
3/4 C milk
2 eggs, separated
1 C canned pumpkin
1 t vanilla extract
1/4 C sugar
1/2 C heavy cream, whipped

Melt over hot (not boiling) water chocolate chips and shortening;
mix well. Stir in walnuts. Press over bottom and sides of a 9 inch
pie pan. Chlll in refrlgerator until firm (about 1 hour).

In a large saucepan, combine sugar, gelatin, salt, cinnamon and
nutmeg. Stir in milk, egg yolks and pumpkin. Cover over medium heat
until mixture boils and gelatin dissolves. Remove from heat. Add
vanilla extract.

Transfer mixture to small bowl. Chill over ice bath until mixture
mounds from spoon (about 30 minutes). In another small bowl, beat
egg whites until soft peaks form. Gradually add sugar and beat
until stiff peaks form. Fold into pumpkin mixture with whipping
cream. Pour mixture into Choco-Walnut Crust. Chill until firm (about
1 hour).

Makes one 9 inch pie. Use 1 1/2 time crust recipie.

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