Mary Catalano'S Pumpkin Chiffon Pie

• 3 (9-inch) pie shells, already baked and cooled
• 6 tsp. or 3 envelopes plain gelatin, mixed with 1/2 c. cold water
• 6 eggs
• 1 1/2 to 2 c. sugar to your taste
• 1 large can plain pumpkin (do not use pumpkin with spices already added)
• 1 tsp. salt
• 3/4 tsp. allspice
• 2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 4 tsp. ginger
• 1 c. whole milk

1. Set pie shells and gelatin mixture aside.
2. Separate eggs, putting whites in a large bowl; set aside.
3. Put yolks into saucepan.
4. While beating yolks with electric hand mixer, add the remaining ingredients.
5. Bring to a boil, stirring constantly so that bottom does not burn.
6. Add gelatin mix.
7. Stir until gelatin is completely dissolved.
8. Set mixture aside to cool completely.
9. (You can put this in fridge to hurry the process.)
10. When cooked pumpkin mixture is completely cool to the touch, continue.

pie shells, gelatin, eggs, sugar, pumpkin, salt, allspice, cinnamon, nutmeg, ginger, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858429 (may not work)