Recipe: Cristina's Pumpkin Chiffon Pie

Thanksgiving pie
Cristina's Pumpkin Chiffon Pie
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 egg yolks - beaten
1 cup pumpkin puree
2 egg whites
1/4 cup sugar
1/2 cup whipping cream - whipped
1 - 9 graham cracker crust
whipped cream for garnish
Combine gelatin, sugar, salt, cinnamon, allspice,
ginger and nutmeg in a saucepan. Stir in the milk, egg
yolks and pumpkin. Place over medium heat until
mixture bubbles. Remove from heat and chill until
partially set. Beat the egg whites until soft peaks
form, gradually add the sugar and beat until stiff.
Fold into pumpkin mixture with whipped cream. Pour
into pie crust and chill for one hour. Decorate top
with whipped cream rosettes.