Dissolve the gelatin in cold water and let it set for 5 minutes. Beat egg whites until frothy, add sugar gradually and continue beating until stiff peaks form. Set aside. Mix Sue Bee Honey (or your favorite), milk, egg yolks, pumpkin and spices. Bring to a boil over medium heat, stirring constantly. Make sure the mixture is actually boiling, not just bubbling. Stir in beaten egg whites until well mixed and again bring to a boil. Remove from the heat. Stir in gelatin mixture until well blended. Fill pie shell and chill for several hours until filling is cooled and set. Cut into 8 pie slices.

Pumpkin Chiffon Pie

1 (9") graham cracker pie shell
1 env. unflavored gelatin
1/2 c. light brown sugar, firmly packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar

Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. Beat pumpkin mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.