Mom's Pumpkin Chiffon Pie

• 1 envelope gelatin, unflavored unflavored
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3/4 cup milk
• 2 each egg yolks lightly beaten
• 1 cup pumpkin puree (canned) canned
• 2 each egg whites beat until stiff peaks form
• 1/4 cup sugar
• 1/2 cup whipped cream
• 9 inch graham cracker pie crust

1. In saucepan combine all through pumpkin puree.
2. Whisk until it starts to bubble.
3. Remove and chill.
4. Fold in beaten egg whites, sugar and whipped cream, folding in gently.
5. Put in crust.
6. Serve with more whipped cream.

gelatin, sugar, salt, cinnamon, allspice, ginger, nutmeg, milk, egg yolks, pumpkin puree, egg whites, sugar, whipped cream, graham cracker pie crust

Taken from recipeland.com/recipe/v/moms-pumpkin-chiffon-pie-34599 (may not work)