Pumpkin Chiffon Pie - cooking recipe

Ingredients

3 c. pumpkin
1 c. sugar
2 envelopes gelatin
1 whipping cream
1/4 tsp. nutmeg
1 c. milk
4 egg yolks
1/3 c. cold water
1/2 tsp. ginger
1/2 tsp. cinnamon

Preparation

Mix milk, pumpkin, sugar and seasonings.
Cook until well heated.
Add beaten egg yolks into mix.
Cook until thick.
Soften gelatin in cold water; stir into pumpkin until dissolved.
Set in refrigerator to thicken.
Beat egg whites until stiff and fold in; whip the cream and fold in.
Put in a 9 to 10-inch baked pie shell. Top with toasted coconut and refrigerate.