Pumpkin Chiffon Pie - cooking recipe

Ingredients

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

Preparation

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk and spices. Cook until thick in double boiler. Soften gelatin in 1/4 cup cold water and add to hot pumpkin mixture. Mix thoroughly and let cool. Beat egg whites with remaining 1/2 cup sugar and fold into cool pumpkin mixture. Pour into baked pie shell. Chill before serving. Makes 1 pie.