Pumpkin Chiffon Pie - cooking recipe

Ingredients

3 egg yolks
1/2 c. sugar
1 1/4 c. pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. each ginger, cinnamon and nutmeg
1 Tbsp. (1 envelope) unflavored gelatin
1/2 c. cold water
3 stiffly beaten egg whites
1/2 c. sugar

Preparation

Beat egg yolks and 1/2 cup sugar until well blended. Add pumpkin, milk, salt and spices.
Cook in double boiler, stirring constantly, until thick, about 5 to 7 minutes.
Soften gelatin in cold water.
Stir into hot mixture until dissolved.
Cool. Beat egg whites until fluffy. Gradually add sugar and beat until stiff peaks form. Fold into the filling. Pour mixture into crust. Chill. Top with Cool Whip and chill.