Recipe: Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Source Marshmallow Fluff
Makes 6 to 8 servings

1 envelope unflavored gelatin
1/2 cup cold water
1 (7 1/2-ounce) jar Marshmallow Fluff.
1 (16-ounce) can pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup heavy or whipping cream -- whipped
1 prebaked Graham Cracker Crust (see recipe)

In medium saucepan combine gelatin and cold water; let stand I minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in Marshmallow Fluff, pumpkin, spices and salt Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Turn into pie crust and chill until set, about 2 hours.

VARIATIONS:
Strawberry, Raspberry or Banana Chiffon Pie
In place of pumpkin and spices, substitute:
2 cups mashed fruit
1 tablespoon lemon juice
and 1 teaspoon grated lemon peel