Pumpkin Chiffon Pie

Ingredients

• 1 (1/4 ounce) envelope unflavored gelatin

• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 2 eggs, separated, yolks slightly beaten
• 1 cup canned pumpkin
• 1/4 cup sugar
• 1/2 cup heavy whipping cream

• 1 (9 inch)  prepared graham cracker crusts

Directions

1. 1

   Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.

2. 2

   Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.

3. 3

   Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.

4. 4

   In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.