Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatin
1/4 c. cold water
3 eggs, separated
1/2 c. milk
1 1/4 c. canned pumpkin
1 c. sugar
1/2 tsp. each: salt, nutmeg, cinnamon and vanilla

Preparation

Soften gelatin in cold water.
In top of double boiler, beat egg yolks slightly.
Stir in milk, pumpkin, 1/2 cup sugar, salt, cinnamon and nutmeg.
Cook over hot water until thickened. Add softened gelatin and stir until thoroughly dissolved.
Cool about 1 hour in refrigerator.