Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
1 1/4 c. canned pumpkin
1/2 tsp. cinnamon
1/2 c. milk
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. sugar
3 eggs

Preparation

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
Cook in double boiler until thick.
Pour cold water in a bowl, sprinkle gelatine on top of water.
Add to hot pumpkin mixture.
Mix thoroughly and cool.
When it begins to thicken, add remaining sugar.
Fold in stiffly beaten egg whites. Put in cooked 9-inch pie shell.