Pumpkin Chiffon Pie

• 1 envelope Knox plain gelatine (one 9-inch pie uses 1/4 pkg.)
• 1/2 tsp. nutmeg
• 1 1/4 c. canned pumpkin
• 1/2 tsp. cinnamon
• 3 egg yolks
• 3 egg whites, stiffly beaten
• 1/2 c. sugar
• whipped cream
• 1/4 c. cold water
• 1/2 c. milk
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1 c. sugar
• 1 baked pie shell or Gingersnap Pie Crust

1. To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger.
2. Cook until thick in double boiler.
3. Pour cold water into bowl and sprinkle gelatine on top of water.
4. Add to hot pumpkin mixture and mix thoroughly; cool.
5. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites.
6. Pour into large baked pie shell.
7. Chill in refrigerator or cold place.
8. Pie may be garnished with whipped cream just before serving.
9. This is delicious in a gingersnap crust.

gelatine, nutmeg, pumpkin, cinnamon, egg yolks, egg whites, sugar, whipped cream, cold water, milk, salt, ginger, sugar, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393588 (may not work)