Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup milk
2 eggs, separated, yolks slightly beaten
1 cup canned pumpkin
1/4 cup sugar
1/2 cup heavy whipping cream
1 (9 inch) prepared graham cracker crusts

Preparation

Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.