Pumpkin Chiffon Pie

• 3/4 c. sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 c. milk
• 1 (16 oz.) can pumpkin
• 3 slightly beaten egg yolks
• 1 envelope unflavored gelatin
• 1/4 c. bourbon
• 3 egg whites
• 2 Tbsp. sugar
• 1 (9-inch) baked pastry shell
• whipped cream
• nutmeg

1. Combine the 3/4 cup sugar, cinnamon, nutmeg and salt in a saucepan.
2. Stir in the milk, canned pumpkin and beaten egg yolks. Add softened gelatin and cook over medium heat until the mixture begins to thicken and boil.
3. Remove from heat and stir in bourbon. Chill until partially set.
4. Beat egg whites until soft peaks form.
5. Slowly add the 2 tablespoons sugar.
6. Pour into baked pie shell and brown.

sugar, cinnamon, nutmeg, salt, milk, pumpkin, egg yolks, unflavored gelatin, bourbon, egg whites, sugar, pastry shell, whipped cream, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746323 (may not work)