Pumpkin Chiffon Pie is a light and airy version of traditional pumpkin pie, and especially nice after a holiday dinner. Use a Classic Pie Pastry if you prefer with this pie, or spice it up with a Gingersnap Cookie Crust. Cook the pumpkin filling using a double boiler; chill to partially set. Beaten egg whites are folded into the chilled pumpkin mixture, and then the pie is then fully chilled. This pie is perfect as is, or serve with sweetened whipped cream.