My class has been in the pie section for the last few weeks and I had no idea how fun this section would be. They get so excited by making a traditional pie such as a double crusted apple pie or the lemon custard tart... and last week we made the peach sourcream pie, cherry clafoutis and a lattice topped cherry pie...all adored!

This week we make key lime pie but I added a twist. We made a lime chiffon topping, piled high and topped with whipped cream and lime slices. Then, very seasonally, we made a pumpkin chiffon pie in a graham cracker crust...with a auditing student by my side, she tells me her husband suggested to her to pipe treble cleft notes on her desserts and I thought that was a brilliant idea so I piped the cream in the notes and it looks so cute! Thanks, Celine!

Here are the photos and I will post the recipe for the pumpkin chiffon pie since that would be the most useful this time of the year... please email me if you'd like the key lime...

Only blah blah blah shopping days till the giving day... so you had better start baking now!!

Pumpkin Chiffon Pie

1 T. or 3 sheets gelatin (bloom in 3x the water or soak sheets until soft)

½ cup brown sugar

½ tsp. salt

½ tsp. nutmeg

½ tsp. cinnamon

¼ tsp. ginger

1 ¼ cup canned pumpkin

2 egg yolks

1 ¼ cup evaporated milk

1. Place all of the above ingredients into the top of a bain marie or double boiler and cook about 10 minutes until it mounds on a spoon or holds a ribbon.
2. Take off heat and add softened gelatin stirring until dissolved.
3. Cool pumpkin mixture.

2 egg whites

¼ cup sugar

4. On an electric mixer whip the egg whites until foam begins to form and then slowly pour in the sugar.
5. Whip until stiff peaks form being careful not to over whip to dry peaks.
6. Fold whites into the cooled pumpkin mixture and pour into prepared and pre-baked pie crust.
7. Let set up in refrigerator for at least an hour and then ice with sweetened whipped cream.