Chiffon Pumpkin Pie

For the pie:
one 9″ – 10″ pie shell, BAKED
one envelope Knox gelatine
1/4 cup cold water
1 1/4 cup cooked, mashed pumpkin
1/2 cup milk
1 cup sugar, divided
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs

For whipped cream:
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 rum or rum flavoring (We vote for RUM!)

Soften gelatine in cold water.  Separate eggs; set whites aside. Slightly beat egg yolks and add 1/2 cup sugar, pumpkin, milk, salt and spices.  Cook in a double-boiler until thick.  Remove from heat and add softened gelatine; mix thoroughly and cool.  When mixture begins to thicken, beat egg whites until stiff, adding 1/2 cup sugar 2 teaspoons at a time.  Add to thickening pumpkin mixture.  Pour mixture into baked pie shell.  Chill in refrigerator until set. Beat heavy cream with other ingredients until whipped.  Top pie with whipped cream.  Sip the rum as you are making the pie and baking it.

Pumpkin Bread

Makes 2 loaves.  Bake time 1 hour
3 1/2 cups flour
2 teaspoons soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
3 cups sugar
1 teaspoon nutmeg
1 cup oil
4 eggs
2/3 cup of water
2 cups cooked, mashed pumpkin from Dewberry Farm’s pumpkin patch

Preheat oven to 350 degrees.  Grease 2 loaf pans.  Mix first 6 ingredients together in a large bowl.  Make a well in the middle.  In another bowl, blend eggs, oil and water with a whisk; add pumpkin and mix well.  Pour into the well in the dry mixture and mix with a whisk.  Pour into 2 greased pans.  Bake at 350 degrees for 1 hour.  This can also be baked as muffins for 20 minutes.