Pumpkin Chiffon Pie

• 3 Egg Yolks
• 1/2 Cup Sugar
• 1 1/4 Cup Canned Pumpkin
• 1/2 Cup Milk
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ginger
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/8 Teaspoon Cloves (Ground)
• 1 Tablespoon Unflavored Gelatin
• 1/4 Cup Water – Cold
• 3 Egg Whites – Stiffly Beaten
• 1/2 Cup Sugar
• 1 9 Inch Pie Shells

Directions

Beat yolks and 1/2 C sugar until thick. Add pumpkin, milk, salt, and spices; cook in double boiler until thick. Soften gelatin in cold water, stir into hot mixture. Cool till lukewarm. Beat egg whites and 1/2 C sugar; add to pumpkin mixture. Pour into cooled baked pie shell and chill till set.

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