Pumpkin Chiffon Pie

Ingredients:

• 2 tsp of unflavored gelatin
• ¼ cup of water
• 3 eggs of separated (substitute pasteurized product
• 2½ cup of sugar
• 1¼ cup of pumpkin puree
• ½ tsp of cinnamon
• ¼ tsp of ginger
• 1 tsp of vanilla
• ½ cup of milk
• 1 9" Graham Cracker Crust
• Whipping Cream

Instructions:

1. Soften gelatin in water for 5 minutes
2. Beat egg yolks with 1/2 c. of the sugar, pumpkin, spices, vanilla and milk
3. Cook on low heat until mixture thickens and add gelatin, stirring until dissolved
4. Refrigerate 2 to 3 hours
5. When mixture begins to thicken, beat egg white until almost thick and add 1/2 cup of sugar
6. Fold into pumpkin mixture and pour into pie shell
7. Top with sweetened whip cream

Comments:

Grandma would decorate with candied cherries, green and red for christmas