In the 1950s, an inventive cook created a fluffy mixture by folding beaten egg whites into a creamy pie filling. The result was so light and airy it looked like a pile of chiffon and so the name for this recipe was coined.

INGREDIENTS:

1 1/4 cups finely crushed gingersnaps and/or finely crushed graham crackers
2 tablespoons granulated sugar
4 large egg whites
2 tablespoons butter or margarine, melted
2 envelopes unflavored gelatin (2 teaspoons each)
1 1/4 cup evaporated skim milk
1 can (16 ounces) pumpkin
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2/3 cup granulated sugar

PREPARATION:

1. Preheat the oven to 375°F. In a small bowl, stir together the gingersnaps and the 2 tablespoons granulated sugar. In another small bowl, combine 1 of the egg whites and the melted butter. Add to the crumb mixture and stir until combined. Press into the bottom and up the sides of a lightly greased, 9-inch pie plate. Bake for 4 to 5 minutes or until edge of crust is starting to brown. Cool on a wire rack.

2. Meanwhile, in a medium-size saucepan, sprinkle the gelatin over milk; let stand for 1 minute. Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly. Remove from heat.

3. In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind, ginger and cloves. Stir in the gelatin mixture. Refrigerate the mixture for 30 minutes, stirring occasionally.

4. In a clean, large heavy saucepan, with an electric mixer on high, beat the remaining 3 egg whites and the 2/3 cup granulated sugar over low heat for 6 minutes or until stiff peaks form. Fold into the pumpkin mixture. If necessary, refrigerate until the mixture mounds slightly when dropped from a spoon. Spoon the pumpkin mixture into the baked crumb crust. Cover and refrigerate for at least 4 hours or until set.

Serves 8.

Source: From Readers Digest