PUMPKIN CHIFFON PIE
- 1 env. Knox gelatin
- 1/4 c. cold water
- 1/2 c. milk
- 1-1/2 c. pumpkin
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 c. white sugar
- 3 egg, separated
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- Soak gelatin in the 1/4 cup water. Beat egg yolks and add pumpkin, milk and spices. Cook until thick and add gelatin. Cool. Beat egg whites with 1/2 cup white sugar. Fold in. Pour into pie shell and cool.
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