Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 c. pumpkin
3/4 c. sugar
3/4 tsp. ground nutmeg
3/4 tsp. allspice
3/4 tsp. ginger
3/4 tsp. salt
1/4 tsp. cloves
1 tsp. cinnamon
5 egg yolks
3/4 c. low-cal milk (I use 1/2% milk)
6 tsp. plain gelatin, soaked in 6 Tbsp. cold water
3 baked 9-inch pie shells
1 full c. egg whites
1 1/4 c. sugar
1 (12 oz.) Cool Whip
scant 2/3 c. Coffee-mate

Preparation

Place first 10 ingredients in top of double boiler.
Cook over boiling water until thick, stirring several times.
When thick, add soaked gelatin.
Stir until dissolved.
Let cool completely, stirring once or twice.