Pumpkin Chiffon Pie

This is a Thanksgiving class for the Burton family. Grandma Gusty Burton made this every year and brought it for Thanksgiving. I'm not sure when I had my first traditional pumpkin pie but it's not nearly as light and fluffy as this one. This is the recipe from Grandma's cook book.

image from here

Recipe makes one large pie

Prepare/bake a pie shell for a non cooked pie according to recipe instructions. 

Soak:
1 envelope Knox unflavored gelatin in
 1/4 c cold water

Separate 3 eggs putting 3 yolks in the top pan of a double boiler and the egg whites in a clean narrow bottom bowl (set aside at room temperature for later use).

In the top of the double boiler beat  the 3 egg yolks well with
1/4 c sugar
add:
1/2 c milk (canned preferred)
1 1/4 to 1 1/2 c cooked pumpkin

1 cup sugar

1/2 tsp salt

1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Cook and stir over boiling water until mixture thickens
Add: gelatin/water mixture - mix until dissolved, set aside to cool.

Whip egg whites with 1/4 tsp cream of tartar and 1/2 tsp vanilla until stiff peaks form.

Fold gently into COOLED (room temperature) pumpkin mixture and spread in prepared pie shell.

Chill until set (at least one hour) and garnish with whipped cream.