Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 tsp. salt
1/4 c. cold water
1/2 tsp. nutmeg
3 eggs, separated
1/2 tsp. ginger
3/4 c. granulated sugar
1/2 tsp. cinnamon
1 1/4 c. canned pumpkin
1/4 tsp. cloves
1/4 c. milk
1 prepared graham cracker crust or prebaked pie shell

Preparation

Soften the gelatin in cold water.
In a medium saucepan, combine the beaten egg yolks with 1/2 cup of the sugar, the pumpkin, milk, salt and spices.
Cook over low heat, stirring constantly, until the mixture begins to thicken.
Remove from the heat and stir in softened gelatin.
Stir well and allow to cool.