PUMPKIN CHIFFON PIE
- 1 env. Knox gelatin
- ¼ c. cold water
- ½ c. milk
- 1-1/2 c. pumpkin
- ½ tsp. cinnamon
- ½ tsp. ginger
- ½ c. white sugar
- 3 egg, separated
- ½ tsp. salt
- ½ tsp. nutmeg
- Soak gelatin in the ¼ cup water. Beat egg yolks and add pumpkin, milk and spices. Cook until thick and add gelatin. Cool. Beat egg whites with ½ cup white sugar. Fold in. Pour into pie shell and cool.
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