Creamy Pumpkin Chiffon Pie

Time: 45 minutes hands on + 3 hours refrigeration
Yield: 3 (9 inch) pies
Recipe from my sweet friend Pam Slade

***Note: This recipe can be made up to 3 days in advance, and then kept lightly covered in the refrigerator. 

3 (9 inch) pastry crusts, click HERE for recipe, or buy some frozen premade crusts
4 egg whites
1 C sugar, divided
2 (.25 ounce) packages unflavored gelatin
1 t salt
1 t allspice
1 t cinnamon
1/2 t ginger
1 1/2 C milk
2 (15 ounce) cans pumpkin puree
2 C cool whip

1. Preheat your oven to 420 degrees. Whip up three pasty crusts, if making pie crust is your special talent. :) I opted to purchase some premade, frozen pie crust. I like Marie Callendars the best. Poke the crust several times with a fork and then bake for about 8 minutes, or until the crust is golden brown. Set them aside to cool. 
2. Into your stand mixer or medium-sized mixing bowl place 4 egg whites. 
Add 1/2 cup sugar and beat the two together until the mixture forms a nice peak for you. In my kitchen aid mixer it took about 5 minutes. If you are using a hand-held mixer it will take quite a lot longer. 
3. Into a small metal bowl (or the top pan of a double boiler) place 2 envelopes of unflavored gelatin. This can be found on the same aisle as jello and pudding. Add 1/2 cup sugar, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon allspice and 1/2 teaspoon ginger. Pour 1 1/2 cups milk over the top of it all and give it a nice whisk to combine. If you have a double broiler, then fill the bottom with water and get it on the stove. I don't happen to own one, so I just made due with a regular sauce pan and a sturdy metal bowl. Bring the water in the pan to a boil over medium high heat. Keep a close eye on it. You don't want your gelatin mixture to boil. It will froth up a bit when you whisk it, don't be alarmed. Watch for it to heat through and for the gelatin to dissolve nicely. Should take about 3-5 minutes. 
5. Remove the gelatin mixture from the heat and allow it to come to room temperature. 
6. Pour the gelatin mixture into a large mixing bowl. Add 2 (15 ounce) cans of pumpkin and give it all a nice stir to combine. 
7. Add 2 cups cool whip and the beaten egg whites. Stir it well to combine. 
8. Pour the filling into the cooled crusts. Add additional cool whip and a sprinkle of cinnamon if you so wish. :) 
9. Refrigerate for 3 hours, then cut and enjoy.