Pumpkin Chiffon Pie

• PIE
• 1 (1/4 ounce) envelope unflavored gelatin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 cup milk
• 2 large eggs, separated, yolks beaten
• 1 cup canned pumpkin
• 1/2 cup heavy cream, whipped
• 1 (9 inch) graham cracker crust
• TOPPING
• 2 pints heavy cream, whipped
• shaved dark chocolate

1. Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
2. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
3. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

pie, unflavored gelatin, sugar, salt, ground cinnamon, ground allspice, ground ginger, ground nutmeg, milk, eggs, pumpkin, heavy cream, graham cracker crust, topping, heavy cream, chocolate

Taken from www.food.com/recipe/pumpkin-chiffon-pie-366303 (may not work)