Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
3/4 c. milk
2 slightly beaten egg yolks
1 c. canned pumpkin
2 egg whites
1/4 c. sugar
1/2 c. whipping cream
1 (9-inch) graham cracker crust
2 pt. whipping cream (for topping)

Preparation

Combine first 7 ingredients in saucepan and stir in milk, egg yolks and pumpkin.
Stir over medium heat until mix bubbles. Remove and cool.
Beat egg whites until soft peaks form. Gradually add sugar and beat until still.
Fold pumpkin mix with whipped cream.
Pile into crust and chill for 1 hour.
Whip 2 pints whipping cream.
Fill pastry bags and decorate top of pie.