Pumpkin chiffon pie/lhj

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Chiffon Pie/lhj
  Categories: Pies, Bakery
       Yield: 1 servings
  
     1/4 c  Plain bread crumbs
     1/2 c  Plus 4 tablespoons sugar
       2 tb Honey
            Water
       6    Sheets phyllo dough
       1    Envelope unflavored gelatin
      12 oz Evaporated skim milk
     1/4 ts Cinnamon
     1/8 ts Ginger
       1 c  Canned pumpkin
       1 ts Vanilla extract
       2 lg Egg whites
  
       Preheat oven to 350 degrees. Combine crumbs and 2 tablespoons sugar in
   cup. Place honey and 1 tablespoon water in microwave proof cup and
   microwave on High 15 seconds. Lightly coat 9-inch 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
   inches. 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.
   Per serving:  215 calories, 2 grams fat, 2 mg cholesterol, 170 mg sodium.
   Source: Ladies' Home Journal Magazine - November, 1994 DOTTIE, in Irvine,
   CA
  
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