Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.