Look for a pumpkin chiffon recipe on Penzeys' site. It was in their catalog late last year, and is very good. One note about the instructions that I changed, out of experience, is to fully rehydrate the gelatin powder with cold water before adding it to the warm pumpkin mixture. (For some reason, they tell you not to let it hydrate very long?) Another note is that they tell you to whip the egg whites stiff, which I change to somewhat stiffer than soft peaks, but not stiff, as I find that much easier to incorporate into the pumpkin/gelatin mixture. Egg whites go dry so quickly when beaten to that point.
Another winner is a yogurt pie made with whipped cream to lighten it. You can do that with any flavor yogurt, and add fresh fruit if you like.