Pumpkin Chiffon Pie

Made by: Jennifer

·        1 envelope unflavored gelatin

·        ½ cup sugar

·        ½ teaspoon salt

·        ½ teaspoon cinnamon

·        ½ teaspoon allspice

·        ¼  teaspoon ginger

·        ¼ teaspoon nutmeg

·        ¾  cup milk

·        2 slightly beaten egg yolks

·        1 cup canned pumpkin

·        2 egg whites

·        ¼ cup sugar

·        ½ 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.  Trim with whipped cream and walnut halves.