Memere's Pumpkin Chiffon Pie


2 teaspoons unflavored gelatin
1/4 cup water
3 eggs, separated
1 cup sugar, separated
1-1/4 cups canned pumpkin
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg


Dissolve gelatin in water. Beat egg yolks, add ½ cup sugar, pumpkin, dry ingredients, and milk. Cook over low flame, stirring constantly until thickened, add gelatin until smooth. Let cool. Beat separated egg whites with remaining ½ cup sugar until stiff. Fold in beaten egg whites until blended. Turn into cooked and cooled pie shell. Chill and serve with whipped cream.


Serves 8

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