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PUMPKIN CHIFFON PIE

1/4 cup plain bread crumbs
1/2 cup sugar plus 4 tbls
2 tablespoons honey
water
6 sheets phyllo dough
1 package unflavored gelatin
12 ounces evaporated skim milk
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1 cup canned pumpkin
1 teaspoon vanilla extract
2 large egg whites

Preheat oven to 350. Combine crumbs and 2 tablespoons sugar in cup.
Place honey and 1 tablespoon water in microwaveproof cup and
microwave on High 15 seconds.

Lightly coat 9" metal pie pan with vegetable cooking spray and
sprinkle with 2 teaspoons bread-crumb mixture. Place second phyllo
sheet in pan and spray. Brush hot honey mixture over bottom, sides
and edge of phyllo. Sprinkle entire crust with 1 tablespoon crumbs.
Top with phyllo; spray, then add crumbs. Repeat entire procedure
to make a total of 6 layers, ending with phyllo and coating entire
crust with honey. With scissors or sharp knife, trim dough to
overhang by 2". Fold dough under to form rim. Bake 12 minutes or
until browned. Cool on wire rack.

Sprinkle gelatin onto 2 tablespoons cold water in cup. Combine
evaporated skim milk, 1/2 cup sugar, the cinnamon and ginger in
saucepan. Heat to boiling, stirring constantly over medium-high
heat. Stir gelatin mixture into hot milk until completely dissolved.
Combine pumpkin and vanilla in large bowl; add custard and stir
until blended. Refrigerate until mixture mounds when dropped from
a spoon, 30 minutes. Beat egg whites and remaining 2 tablespoons
sugar in a mixer bowl until stiff but not dry. Fold whites into
pumpkin mixture just until blended. Pour into cooled pie shell.
Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings.

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