Pumpkin Chiffon Pie

• 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

1. Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
2. 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.
3. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
4. 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.

unflavored gelatin, sugar, salt, ground cinnamon, ground allspice, ground ginger, ground nutmeg, milk, eggs, pumpkin, sugar, heavy whipping cream, graham cracker crusts

Taken from www.food.com/recipe/pumpkin-chiffon-pie-345402 (may not work)