Pumpkin Chiffon Pie
- 1 envelope unflavoured gelatin
- 3/4 cup sugar, divided
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 3 eggs, separated
- 1-1/4 cups canned pumpkin
- 2/3 cup evaporated milk
- whipped cream
- 9 " pie shell baked
In a saucepan, combine gelatin, 1/2 cup sugar, cinnamon, salt, ginger and nutmeg. Blend together.
Stir in evaporated milk and egg yolks which have been beaten.
Cook, stir over low heat until slightly thickened.
Remove from stove and add pumpkin. Chill slightly
In the meantime, whip egg whites until soft peaks form. Add the 1/4 cup sugar very slowly.
Fold into pumpkin mixture.
Pour into cooled pie crust.
When set, top with whipped cream.