Janes' Pumpkin Chiffon Pie

• 3 large eggs separated
• 1 cup sugar
• 1 1/4 cups pumpkin puree (canned)
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 1/4 teaspoons pumpkin pie spice
• 1 package gelatin, unflavored unflavored (enough to gel 2 cups)
• 1/4 cup water cold
• 1 x whipped cream for garnish

1. Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice.
2. Cook in top of double boiler until thick.
3. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat.
4. Mix and cool.
5. When thickened, beat egg whites until foamy, then gradually add remaining sugar.
6. Beat until egg whites hold peak.
7. Fold into pumpkin mixture.
8. Pour into 9-inch baked pastry shell.
9. (I used a quiche dish.)
10. Chill.
11. Garnish with whipped cream.

eggs, sugar, pumpkin puree, milk, salt, pumpkin pie spice, gelatin, water cold, whipped cream

Taken from recipeland.com/recipe/v/janes-pumpkin-chiffon-pie-36328 (may not work)