GRANDMA HUGHES’ PUMPKIN CHIFFON PIE

This pie is a family favorite. It's a great alternative to those who don't like pie crust and is so yummy!


GRANDMA HUGHES' PUMPKIN CHIFFON PIE

• 3 egg yolks                                                                
• ½ cup sugar                                                                    
• 1-1/4 cup cooked pumpkin (canned)                    
• ½ cup milk                                                                 
• ½ tsp salt 
• ½ tsp ginger   
• ½ tsp cinnamon      
• ½ tsp nutmeg  
• 1 envelope unflavored gelatin  
• ¼ cup cold water      
• Graham cracker, regular or gingersnap pie shell

Beat egg yolks and ½ cup sugar well.  Add pumpkin, milk, salt and spices.  Cook in double boiler for 5-7 minutes or until mixture starts to thicken.  Soften gelatin in cold water.  Stir in hot pumpkin mixture.  Cool to room temperature.  Beat egg whites to soft peaks.  Fold into cooled pumpkin mixture.  Pour into graham cracker, regular or gingersnap pie shell.  Refrigerate to set.