Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

1 envelope knox gelatin

¼ cup cold water

½ cup milk

½ tsp nutmeg

1 cup sugar

3 eggs

1 ¼ cup pumpkin

½ tsp ginger

½ tsp cinnamon

½ tsp salt

To slightly beaten egg yolks add ½ cup sugar, milk and pumpkin, salt and spices.  Cook until thick.  Pour cold water on gelatin.  Add to hot pumpkin mixture.  Mix well and cool.  When it begins to thicken, add remaining sugar, and fold in beaten egg whites.  Pour into a previously baked crust and chill.  Serve with whipped cream.