Pumpkin Chiffon Pie

Dry Ingredients:

1 envelope unflavored gelatin

½ cup sugar

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon nutmeg

Wet Ingredients:

¾ cup milk

2 slightly beaten egg yolks

1 cup canned pumpkin

2 egg whites

¼ cup sugar

½ cup whipping cream, whipped

Bake a 9-inch Pie Crust and set aside.

Combine dry ingredients in microwaveable mixing bowl.

Stir in milk, egg yolks, and pumpkin.

Cook 5 minutes on high in microwave.

Stir and cook for 2 more minutes.

Chill in refrigerator (or freezer if you watch and stir it several times) until partially set.

Beat egg whites until soft peaks form; gradually add sugar and beat to stiff peaks.

Fold into pumpkin mixture with whipped cream.

Pile into crust. Chill until firm.

Add pecans as garnish if desired.