PUMPKIN CHIFFON PIE

By curly

Ingredients

• 1 can (2 cups) pumpkin
• 1 envelope gelatin
• 1/2 cup milk
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 cup sugar
• 1/4 cup cold water
• 2 eggs, separated
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1 pie shell, baked

Preparation

Step 1

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, spices and salt. Cook until thick. Soak gelatin in water then add to mixture. Mix and cool.

To stiffly beaten egg whites, add remaining sugar. When pumpkin mixture is thick, fold in the egg white mixture. Pour into baked pie shell.