Maple Golden Pumpkin Pie Recipe

1 1/2 cups of pumpkin, cooked and strained
1/3 cup of white sugar
2 tablespoons of brown sugar
2 1/2 tablespoons of maple syrup
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg (keep on the generous side with these spices)
1 3/4 cups of light cream (or half rich cream)
2 eggs, slightly beaten

Scald the cream and add to the pumpkin, which has been mixed with the maple syrup and dry ingredients.  Add the lightly beaten eggs.  Pour into a short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and bake for about 30 minutes.

Pumpkin Chiffon Pie

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