Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (29 ounce) can solid pack pumpkin
1 teaspoon salt
2 teaspoons cinnamon, sifted
1/2 teaspoon ground ginger, sifted
1/2 teaspoon ground cloves, sifted
3 (7 g) envelopes unflavored gelatin
5 large eggs, separated
2 (12 ounce) cans evaporated milk
1 3/4 cups sugar
1/4 cup white corn syrup
1/4 cup water
3 ready made graham cracker pie crusts

Preparation

In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
Stir in separated egg yolks until well combined.
Stir in one can of evaporated milk.
Over medium heat, stirring constantly, heat to boiling.
Remove from heat and stir in second can of evaporated milk (to cool the mixture).
Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
In small sauce pan, combine sugar, corn syrup, and water.
Bring to a boil and cook to soft ball stage.
With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
Continue to beat for 5 minutes.
Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
Cool until mixture will mound when dropped from spoon.
Spoon into pie shells.
Refrigerate so gel can set.
Will make filling for three 9 inch pies.
Top with Cool Whip or whipped cream and enjoy!