Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. clear gelatin
1/4 c. cold water
1 1/2 c. pumpkin
1 tsp. cinnamon
3 egg yolks
1/2 c. sugar
1/2 c. heavy cream
1/2 tsp. salt
3 egg whites
1/2 c. sugar

Preparation

Soften gelatin in cold water.
In medium saucepan, beat egg yolks; add 1/2 cup of sugar, pumpkin, cream, cinnamon and salt. Cook until custard consistency (about 8 minutes), stirring constantly.
Add dissolved gelatin to hot mixture.
Cool in refrigerator.
Beat egg whites stiff and add 1/2 cup of sugar. When gelatin mixture begins to thicken, fold in egg whites.
Pour into baked pie shell.
Put in refrigerator.
When set, top with whipped cream.