Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope gelatin
1/4 c. cold water
1/2 tsp. each: ginger, nutmeg, cinnamon and salt
1 1/4 c. strained pumpkin
1/2 c. milk
3 eggs, separated
3/4 c. sugar

Preparation

Soften gelatin in cold water.
Combine spices, salt, pumpkin, milk and 1/2 cup of the sugar.
Add beaten egg yolks and blend. Cook over low heat until slightly thickened, stirring constantly. Remove from heat and add gelatin.
Stir until dissolved.
Cool and chill until partially thickened.
Whip egg whites with the remaining sugar.
Fold into pumpkin mix.
Turn into baked pie shell.
Refrigerate.