Pumpkin Chiffon Dessert/Pie

• 34 cup milk
• 2 14 cups pumpkin
• 1 12 cups brown sugar
• 18 teaspoon salt
• 14 teaspoon ginger
• 34 teaspoon cinnamon
• 13 teaspoon nutmeg
• 5 large eggs
• 2 (1/4 ounce) envelopes unflavored gelatin
• 13 cup water
• 2 cups Cool Whip
• 1 fluid ounce whiskey

1. Heat first 7 ingredients in large pot.
2. Beat 5 egg yokes in a bowl and add hot pumpkin.
3. Dissolve gelatin in water and add to pumpkin; cook for 5 minutes.
4. When cool add whiskey and set aside.
5. Beat 5 egg whites to a stiff peak and fold into pumpkin and set aside in a cold place to let set (approximately 15-20 minutes).
6. Fold in 2 c of Cool Whip.
7. If making a pie, follow the above steps plus making a pie crust with no filling.
8. I usually get a ready made pie crust--it just makes it easier.

milk, pumpkin, brown sugar, salt, ginger, cinnamon, nutmeg, eggs, unflavored gelatin, water, whiskey

Taken from www.food.com/recipe/pumpkin-chiffon-dessert-pie-107328 (may not work)