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1
Preheat the oven to 350.
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2
In a medium bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, cocoa powder and salt.
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3
Whisk in the eggs, cream, molasses and vanilla.
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4
Pour the custard into the Prebaked Pie Pastry, spreading it evenly.
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5
Bake for 35 to 40 minutes, or until the surface is puffed, the edges are firm and the center is slightly shaky.
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6
Transfer to a rack and let cool completely.
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7
In a small cup, sprinkle the gelatin over the cold water.
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8
In a medium saucepan, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and salt.
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9
Put the egg whites in a clean medium bowl and cover with plastic wrap.
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10
Stir the egg yolks into the pumpkin mixture and bring just to a boil over moderately high heat, stirring gently.
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11
Whisk in the dissolved gelatin and the vanilla.
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12
Transfer to a bowl and let cool to room temperature.
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13
In a medium bowl, beat the heavy cream with the 1 1/2 tablespoons of granulated sugar until soft peaks form.
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14
Whisk the remaining 1/3 cup of granulated sugar into the egg whites.
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15
Set the bowl over a saucepan with 1 inch of simmering water; using an electric mixer, beat the whites at low speed until warm to the touch.
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16
Remove from the heat and continue beating at high speed until the whites are glossy and hold semifirm peaks.
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17
Fold the meringue into the pumpkin mixture just until incorporated.
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18
fold in the whipped cream.
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19
Spoon the chiffon over the pumpkin pie and refrigerate until set, at least 1 hour and up to 6 hours.
