Pumpkin Chiffon Pie - cooking recipe

Ingredients

3 egg yolks
1/2 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbsp. (1 envelope) unflavored gelatin
1/4 c. water (cold)
3 stiffly beaten egg whites
1/2 c. sugar
1 baked 9-inch pastry shell with walnut crust

Preparation

Beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until thick.
Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar into pumpkin mixture. Let mixture cool slightly. Pour cooled mixture into cooled baked shell and chill. Serve with sweetened whipped cream.