Pumpkin Chiffon Pie

This pie has been know to change the mind of those who don't normally enjoy pumpkin pie. It's lighter in texture and flavour than the traditional version and is a favourite at our family's Christmas and Thanksgiving dinners.

• 1 10 inch pie shell, baked
• 1 cup cooked and mashed pumpkin or canned pumpkin
• 3 eggs separated
• 1 cup sugar, divided
• 1 cup milk
• pinch of salt
• 1/2 teaspoon ginger
• 1/4 teaspon nutmeg
• 1/4 tsp. cloves (opt.)
• 1 tsp. cinnamon
• 2 tablespoons melted butter
• 1/4 cup cold water
• 1 envelope unflavoured gelatin

1. Heat pumpkin in top of double boiler or microwave, stirring occasionally.
2. Mix egg yolks, 1/2 cup sugar and milk and add to pumpkin.
3. Add salt, spices and melted butter.
4. Stir and cook until of custard consistency - about 15 minutes. This can also be done in the microwave but you will need to use medium power and stir it frequently.
5. Remove from heat.
6. Sprinkle gelatin over cold water in a small dish and let it soften for about 5 minutes.
7. Add softened gelatin to hot mixture and stir until gelatin is dissolved and completely incorporated into pumpkin mixture.
8. Chill until pumpkin mixture begins to thicken, stirring occasionally.
9. In another bowl, beat egg whites until foamy.
10. Gradually beat in remaining 1/2 cup sugar and beat until glossy peaks form.
11. Fold beaten egg whites into pumpkin mixture and continue to fold gently until white streaks disappear.
12. Pour into baked pie shell and chill at least 4 hours.
13. Top with whipped cream, sprinkle with a little cinnamon sugar if desired and serve.
14. This keeps well in the refrigerator for a day or two.