If you are looking for something just a little different yet something very elegant then try this delicious, light pumpkin chiffon pie made in a choco walnut crust. The choco-walnut crust is so different that it adds a tasty surprise to the pumpkin chiffon pie.

While the pumpkin's flesh is orange-colored and has a distinctive sweet flavor, the word pumpkin is derived from the Greek word pepon meaning "cooked by the sun". Although most Americans associate pumpkin pie with Thanksgiving as its traditional dessert, back in the 17th century, a Connecticut town could not get the necessary ingredients for the pie so the holiday was delayed.

Pumpkin itself supplies us with vitamin A and adding the other ingredients to enhance the flavor is certain to give your family a nutritional boost. When you make this pumpkin chiffon pie in its own choco-walnut crust you'll find it will become a family favorite. And not just something you'll make once a year.

Here ls the reclpe as deveoped in the test kitchen of a famous chocolate manufacturer.

Choco-walnut Crust: Melt over hot (not boiling) water Semi-Sweet Real Chocolate Morsels and vegetable shortening; mix well. Stir in walnuts. Press over bottom and sides of a foil-lined 9 inch pie pan. Chlll in refrlgerator until firm (about 1 hour). Lift shell from pie pan; peel off foil and replace shell in pie pan. Fill with Pumnkin Chiffon Filling.

Pumpkin Chiffon Filling: In 1 large saucepan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cover over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract.

Transfer mixture to small bowl. Chill over ice bath until mixture mounds from spoon (about 30 minutes). In another small bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold into pumpkin mixture with whipping cream. Pour mixture into Choco-Walnut Crust. Chill until firm (about 1 hour).

Makes one 9 inch pie. Use 1 1/2 time crust recipie.

plate. This recipe was published in the late 1970s in the "New Orleans Times Picayune".