Pumpkin Chiffon Pie

This pie is probably the best pumpkin pie I've ever had.  It was so good.  Thanks to my cute mother-in-law for giving me the recipe.

 

1 envelope unflavored gelatin
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
1/3 cup sugar
1/2 cup whipping cream, whipped
1 9-inch graham-cracker crust
 
Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook 
and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and
chill till partially set.
 
Beat egg whites till soft peaks form.  Gradually add sugar and beat to stiff peaks.  Fold
into pumpkin mixture with whipped cream.  Pile into crust.  Chill till firm.
 

Enjoy!