Honey Chiffon Pumpkin Pie

  A truly fantastic twist to the old guard pumpkin pie but just a bit harder to make.

      Crust

         1 3/4   c    crushed graham crackers             1/4   c    softened butter
         3        tbs   honey


       Filling

         1        tbs  plain gelatin                                  1/4   c   cold water
         3               eggs(separated                                2    c   pumpkin
        3/4       c    honey                                            1/2   c   milk
         1        tsp  salt                                             1 1/4  tsp  cinnamon
         1        tsp  allspice                         

        Crush crackers.Blend honey with butter,mix with crackers. Bake for 10 minutes at 375 degrees. Set aside.
        Combine gelatin and water. Beat egg yolks. Combine with honey,pumpkin,milk,salt,spices. Cook in double boiler until thick,stirring constantly. Remove from heat and add gelatin. Stir until dissolved.
         Beat egg whites until whites stand in stiff peaks. Fold whites into pumpkin mixture thoroughly.
     Place mixture into crust. refrigerate for at least 3 Hours. Enjoy!!!!!