Pumpkin Chiffon Pie

Graham cracker crust
1/2 C. milk
1tbsp. gelatin
1/2 tsp. salt
1/3 c. cold water
1/2 tsp. cinnamon
3 eggs, separated
1/2 tsp. ginger
1/2 c sugar
1/2 tsp. nutmeg
1-1/4 c. pumpkin

Combine 3 egg yolks, sugar, milk, salt and spices in double boiler until very thick. Dissolve gelatin in cold water for 5 minutes; add to thickened pumpkin and cool.

Beat 3 egg whites until stiff; add 2 teaspoons sugar and beat again Fold whipped egg whites into pumpkin mixture. Fill pie crust and chill to set.

Thanks, MOM!!!!

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