Thanksgiving Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. each: ginger, nutmeg, cinnamon and salt
1 c. sugar
3 eggs, separated

Preparation

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
Cook until thick in double boiler.
Soften gelatine in cold water.
Add to hot pumpkin mixture.
Mix thoroughly and cool.
When it begins to thicken, fold in mixture of egg whites and 1/2 cup of sugar.
Pour in shell and chill.