Pumpkin Chiffon Pie

4 eggs, separated

2 cups sugar

28 oz. can packed pumpkin

1 cup milk

1 tsp salt

1 tsp cinnamon½ cup cold water

1 tsp nutmeg

½ tsp ginger

1 envelope Knox gelatin

Beat egg yolks; add 1 cup sugar, pumpkin, milk, salt, and spices. Cook until thick; add gelatin soaked in cold water. Mix and cool. When thick, fold in stiffly beaten egg whites to which remaining sugar has been added. Pour into baked pie shells

Makes two 9” pies.