Sherry Pumpkin Chiffon Pie - cooking recipe

Ingredients

3 egg yolks
1/2 c. sugar
1 c. canned pumpkin
1/2 c. light cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ginger
1/2 tsp. salt
1 envelope plain gelatin
1/2 c. California sweet sherry
1 tsp. vanilla
3 egg whites

Preparation

Beat egg yolks.
Beat in sugar.
Combine with pumpkin, cream, spices and salt.
Cook over a very low heat, stirring constantly, until mixture thickens or cook in a double boiler.
Soften gelatin in sherry; dissolve in hot pumpkin mixture.
Blend in butter and vanilla.
Chill until mixture thickens.
Beat egg whites until stiff, but not dry; fold into filling.
Mound in baked pastry shell.
Chill until firm.