Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 tsp. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1 1/4 c. mashed cooked pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1/2 c. milk

Preparation

Soften gelatin in water for 5 minutes.
Beat egg yolks.
Add 1/2 cup sugar, pumpkin, salt, spices and milk.
Cook over low heat, stirring constantly, until thickens.
Add gelatin to mixture; stir until dissolved.
Cool.
When mixture begins to thicken, beat egg whites until almost stiff.
Beat in remaining sugar, 1 tablespoon at a time.
Fold gently the pumpkin and egg mixture together.
Pour into cooked pie shell until firm from chilling in the refrigerator.
Makes 1 pie.