Pumpkin Chiffon Pie

*You can use a store-bought prepared graham crust, if you wish. Or you can make your own:

For the Graham Crust:
Crush the graham crackers in a food processor until fine crumbs form. (Alternatively, you can put them in a zip-lock baggie and mash the heck out of them with a rolling pin or mallet.) You need about 1 1/2 cups of crumbs. Add the melted butter and sugar and mix well. Press firmly into a 9 inch pie pan.

For the Cheesecake Layer:
Whip the egg whites to soft peaks in a medium bowl. In a separate bowl, blend the sugar, cream cheese, orange extract, vanilla and salt until smooth. Fold in the egg whites. Pour into the graham crust and bake at 350 degrees F for about 12 minutes (should be firm, but not browned). Cool in refrigerator.

Pumpkin Chiffon Layer:
Mix gelatin and cold water together in a small bowl and let soften. In a separate bowl mix together the sugar, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.

In a 2 quart pot, mix pumpkin, milk, and egg yolks with a wire whip till smooth. Add the sugar/spice mixture and stir to combine. Bring to a boil on medium-high heat and cook about 1 minute, stirring constantly. Remove from heat and stir in softened gelatin. Cool in the refrigerator, stirring occasionally. Don’t let it get too hard! It should still be soft when you remove it from the ‘frig.

For the sweetened cream: Beat the heavy cream till firm peaks form. Stir in the sugar and vanilla. Keep refrigerated while you finish the pumpkin part.

Back to the chiffon layer ingredients: Beat 3 egg whites and cream of tartar in a squeaky-clean bowl until soft peaks form. Add the 1/3 cup of sugar slowly, till meringue is stiff but still glossy. Add the cooled pumpkin mixture into the bowl and stir till well blended. Fold in 1/2 cup of the sweetened whipped cream. Mound filling on top of the cooled cheesecake pie. Cover lightly with plastic wrap. Refrigerate at least 3 hours before serving.

Garnish with remaining sweetened cream and a sprinkling of graham crumbs.