Pumpkin Chiffon Pie

[devilgrrl]

Ingredients:
1 can (approx. 1 cup and 1/4) pumpkin or squash puree
1/2c evaporated milk
1t ginger
1t nutmeg
1t cinnamon
1t salt
1/2c sugar
3 egg yolks
1 envelope of Knox unflavoured gelatin dissolved in 1/4c cold water
3 egg whites

Cook pumpkin puree, spices, salt, and egg yolks over a double boiler until smooth and thick. Add gelatin and let cool. Beat egg whites till they form stiff peaks with sugar. Fold into puree and pour into a cooked pie shell. Set at least three hours, preferably overnight.
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Definitely a family favourite here, as well as easy to make. I made 5 last holiday season.