Chiffon Pumpkin Pie - cooking recipe

Ingredients

2 tsp. gelatin
3 large eggs, separated
1 1/4 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1/4 c. cold water
1/2 c. sugar
1/2 c. milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preparation

Soften gelatin in water.
Cook together all ingredients except egg whites.
Add gelatin while still hot.
Beat the egg whites and add 1/2 cup sugar.
Fold into the cooled pumpkin mixture and pour into baked pie shell (9-inch).
Refrigerate.
Top with whipped cream.