Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope gelatin
1/4 c. cold water
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
3/4 c. sugar
1/2 tsp. each: ginger, nutmeg and cinnamon or 1 1/2 tsp. pumpkin spice
3 eggs, separated
1/4 tsp. cream of tartar

Preparation

Soften gelatin
in
cold water.
To slightly beaten egg yolks, add about
half of the sugar and add the pumpkin, milk, spices and salt.
Cook
until
thick
in a double boiler.
Add gelatin to hot mixture
and
let
cool.
Beat
the egg whites until frothy and slowly
add
the
rest
of the sugar and the cream of tartar; beat
until
it is very stiff.
Fold pumpkin mixture into beaten egg
whites.
Spoon
into
a
baked
9 or 10-inch pie shell. Awfully good with whipped cream when it is served!
This is Jim's mom's recipe.