Pumpkin Chiffon Pie

1 envelope unflavored gelatin

1/2 cup sugar

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup milk

2 slightly beaten egg yolks

1 cup canned pumpkin

2 egg whites

1/4 cup sugar

1/2 cup whipping cream, whipped

1 9-inch graham-cracker crust (I usually add cinnamon and a dash of nutmeg to the crumbs before adding the butter for the crust)

Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat until mixture boils and gelatin dissolves.  Remove from heat and chill until partially set.

Beat egg whites until soft peaks form.

Gradually add sugar and beat to stiff peaks.  Fold into pumpkin mixture with whipped cream.  Pile into crust.  Chill until firm.

This recipe is from Grandma’s Better Homes and Gardens New Cook Book and a bit different from my standard one.  I don’t add the whipped cream which is the way the original recipe in Betty Crocker had it.