Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin
1/4 c. cold water
3 egg yolks
1 c. sugar
1/3 c. canned pumpkin
1/3 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
3 egg whites
1/2 c. heavy cream
10-inch baked pie shell

Preparation

Soften gelatin in cold water.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar and mix.
Add pumpkin, milk, salt and spices to eggs.
Cook over hot water until thick, stirring constantly about 10 minutes.
Add gelatin to hot pumpkin mixture and stir until thoroughly dissolved.
Let cool.