Pumpkin Chiffon Pie

• 1 pkg. gelatin
• 1/4 c. cold water
• 3 egg yolks, beaten
• 1/2 c. milk
• 1/4 c. marshmallow (14)
• 1 c. pumpkin
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 3 egg whites
• 1/2 c. sugar
• 1 baked pie crust

1. Soak the gelatin in the cold water.
2. Cook the yolks, milk, marshmallows, pumpkin till the marshmallows are melted and the mixture thickens.
3. Remove from heat and add the gelatin mixture.
4. Add the salt, cinnamon, ginger, nutmeg to the mixture.
5. Beat the egg whites till stiff.
6. Add the sugar to the whites.
7. Fold in the cooled pumpkin mixture to the whites.
8. Pour into baked pie crust.
9. Chill.

NOTE: Use any of the Crisco type pie crust recipe found in this section of the cookbook.