PUMPKIN CHIFFON PIE

INGREDIENTS

• 1 envelope unflavoured gelatin
• 3/4 c. sugar, divided
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 2/3 c. evaporated milk
• 3 eggs, separated
• 1-1/4 c. canned or cooked pumpkin

DIRECTIONS

1. In saucepan, combine gelatin, 1/2 cup sugar, cinnamon, salt, ginger and nutmeg.
2. Stir in evaporated milk and beaten egg yolks.
3. Cook and stir over low heat until slightly thickened. Remove from heat.
4. Add pumpkin. Chill, stirring occasionally, until slightly thickened.
5. Beat egg whites to soft peaks; gradually add remaining 1/4 cup sugar. Continue to beat until they hold a stiff peak.
6. Fold in pumpkin mixture.
7. Spoon into baked and cooled pie shell. Chill until firm. Garnish as desired.

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