Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 tsp. unflavored gelatin
1/4 c. cold water
3 egg yolks, beaten
1/2 c. sugar
1 1/4 c. mashed, cooked pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1/2 c. milk
3 egg whites
1/2 c. sugar

Preparation

Combine gelatin and water, let stand 5 minutes.
Combine next 8 ingredients.
Cook over low heat, stirring constantly until mixture begins to thicken.
Add gelatin and stir until dissolved. Cool.
Beat egg whites until stiff.
Add remaining sugar by tablespoonfuls.
Fold into pumpkin mixture into cool baked pie crust.
Chill before serving.