Pumpkin Chiffon Pie                     

If pumpkin pie isn't your thing, this is a lighter version that may be just right. This recipe is from John's Grandma, Virginia Taylor

1 cup canned pumpkin

2 or 3 eggs

½ cup sugar plus another ½ cup sugar

1 cup milk (can use evaporated)

2 T butter

½ tsp salt

1 envelope Knox Gelatin (soften in ¼ cup cool water)

½ tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

1 baked pie shell

Heat pumpkin until warm (low heat). In a different bowl mix egg yokes, sugar, milk, butter, salt, and spice.  Beat slightly.  Add to the warm pumpkin.  Stir and cook to the consistency of custard.  Add env.  of gelatin that has been previously softened in ¼ cup cold water.  Stir until mixed and dissolved.  Refrigerate until chilled.  Beat egg whites until stiff.  Add ½ cup sugar.  Fold this mixture into the thickened mixture in the fridge.  Pour into baked pie shell and refrigerate at least 3 hours.