Chiffon Pumpkin Pie(From The Files Of Ola Dortch Williams) - cooking recipe

Ingredients

1 envelope Knox gelatine
3/4 c. sugar, divided
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tsp. cinnamon
1/8 tsp. cloves
2/3 c. evaporated milk
3 eggs, separated
1 1/4 c. pumpkin

Preparation

Mix gelatine with 1/2 cup sugar, salt and spices in saucepan. Stir in milk and egg yolks.
Cook on low heat and stir until gelatine dissolves and thickens (about 5 minutes).
Remove from heat and stir in pumpkin and chill, stirring occasionally.
Beat egg whites and remaining 1/4 cup sugar until stiff.
Fold stiff egg whites into pumpkin mixture and pour into baked pie crust.
Keep chilled and serve.