getting ready for Thanksgiving

Found a recipe in a year old Cooking Light magazine for Spicy Pumpkin Chiffon Pie.  I decided to forego the pastry crust for a nice, gingersnap one.

It has a two-part filling:

After cooking the pumpkin mixture, you have to boil some sugar and water to 250 degrees.

I'd never used a candy thermometer - but I had one!  It took forever to get from 200 to 225, but then suddenly it zipped up to 250; I was afraid it would evaporate first.

I found myself wondering why I didn't stick to the good-old, easy custard-style pumpkin pie. But it's so nice to try new things.  Isn't it?