Pumpkin Chiffon Pie(Low-Fat) - cooking recipe

Ingredients

3/4 c. Egg Beaters
1/2 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. gelatin (unflavored)
1/4 c. cold water
3 stiffly beaten egg whites
1/2 c. sugar
1 (9-inch) baked pastry shell

Preparation

Beat Egg Beaters and 1/2 cup sugar until thick.
Add pumpkin, milk, salt and spices; cook slowly until thick.
Add gelatin softened in cold water.
Stir until gelatin dissolves. Add egg whites, beaten with remaining 1/2 cup sugar.
Pour into cooled, baked shell and chill.
If desired, top with whipped cream.