Pumpkin Chiffon Pie Elizabeth Weisbecker - Woodbury
3 eggs, separated 1 cup sugar, divided 1 1/4 cups canned pumpkin 1/2 cup milk 1/2 each of cinnamon, ginger, nutmeg, salt 1 envelope Knox gelatin 1/4 cup cold water 1 baked pie shell
Beat egg yolks slightly and add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix thoroughly and cool. Beat egg whites until stiff and add remaining 1/2 cup sugar. When pumpkin mixture begins to thicken, fold in egg white mixture. Pour into pie shell; chill.