Pumpkin Chiffon Pie - cooking recipe

Ingredients

3 egg yolks
1/2 c. sugar
3 egg whites
1/2 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1 Tbsp. orange juice
1/2 tsp. orange rind
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1 Tbsp. (envelope) unflavored gelatin
1/4 c. cold water

Preparation

To the slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, orange juice and rind, salt and spices.
Cook in double boiler until thickened.
Soften gelatin in cold water and add to hot pumpkin mixture. Mix thoroughly and cool.
When it starts to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added.
Pour into baked pie crust and chill.