Pumpkin Chiffon Pie

1 envelope unflavored gelatin

½ cup sugar

½ tsp salt

½ tsp cinnamon*

½ tsp Allspice*

¼ tsp ginger*

¼ tsp nutmeg*

* can use 1 ½ tsp of pumpkin pie spice instead of these 4 spices

¾ cup milk

2 slightly beaten egg yolks

1 cup canned pumpkin

2 egg whites

¼ cup sugar

½ cup heavy whipping cream (whipped)

1 9 inch graham-cracker crust or home made pie 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 (continue to stir mixture while it is chilling).

Beat egg whites till soft peaks form.  Gradually add sugar and beat until stiff peaks form.  Fold egg whites and already whipped, whipped cream into pumpkin mixture.  Pile into ready pie crust and chill till firm.