Pumpkin Chiffon

• 1¼ cup pumpkin
• 1 cup sugar
• 1 T. cornstarch
• pinch of salt
• 1 t. vanilla
• ½ t. cinnamon
• ¼ t. powdered ginger
• 3 lge eggs, separated
• 1½ cup milk

Mix all dry ingredients in a large bowl. Add egg yolks, milk and pumpkin and stir until smooth. Beat egg whites and fold into mixture.

Pour into 9-inch uncooked pie crust (Crisco Single Crust).

Bake at 450° for 10 minutes
425° for 10 minutes
325° until knife comes out clean approximately 45 minutes.