Pumpkin Chiffon Pie

Recipe from Karlee Lindhardt

·      2 tsp. unflavored gelatin

·      ¼ cup cold water

·      3 eggs, separated

·      1 cup sugar

·      1 ¼ cup mashed cooked pumpkin

·      ½ tsp. salt

·      ½ tsp. Cinnamon

·      ¼ tsp. nutmeg

·      ½ tsp. ginger

·      ½ cup milk

·      1 gingersnap pie shell

·      Whipped cream

       Soften gelatin in water 5 minutes. Beat egg yolk and add ½ cup sugar, pumpkin, salt, spices and milk. cook over low heat stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin mixture and stir until dissolved. Cool. When mixture begins to thicken beat egg whites until almost stiff and beat in remaining sugar, 1 tbsp. at a time. Fold into pumpkin mixture, pour into pie shell and chill until firm. Cover with whipped cream. Makes 1 (9-inch) pie.