Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 can pumpkin (1 lb.)
4 eggs, separated
1 c. sugar, divided
1 Tbsp. gelatin (1 envelope)
1/2 c. milk (Pet may be used)
1/4 c. water *
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
baked 9-inch pie shell

Preparation

Blend pumpkin with beaten egg yolks, 1/2 cup sugar, gelatin, milk, salt and spices in a heavy saucepan.
Cook and stir over moderate heat until thickened; cool.
Beat egg whites until frothy; add remaining 1/2 cup sugar, a tablespoon at a time, and continue beating until stiff, but not dry.
Fold egg whites into cooled pumpkin mixture and pour into prepared pie shell.
Cool thoroughly.