Pumpkin Chiffon Pie

Pumpkin Chiffon Pie


Ingredients and Directions:

1 package plain gelatin, dissolve in 1/4 cup cold water
Mix the gelatin and water in a small bowl, and set aside.

Heat all of the following ingredients
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick

3 egg yolks
2/3 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cup pumpkin

Mix in the  gelatin, stir to dissolve.
Remove from heat and allow the mixture to cool and thicken
When cool beat 3 egg whites in with 1/2 cup sugar until stiff
Fold into pumpkin mixture
Pour in baked 9” pie crust, chill until firm.

Serve Cold
Top with a spoon full of cool whip when serving

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