Pumpkin Chiffon Pie

1.  2 pkg. gelatin in ½ cup water

2.  1 can pumpkin

3.  ½ cup sugar

4.  ¾ can milk

5.  ¾ teaspoon, nutmeg, cinnamon

6.  ¼ teaspoon ground cloves and salt

7.  6 eggs separated

1.   Combine pumpkin and milk, sugar and spices in 3 quart sauce pan, med heat until bubbles.

2. Mix in 6 egg yolks slightly beaten, stir until bubbles, and remove from heat.

3.   Add gelatin mix

4.   Beat egg whites stiff, add ½ to ¾ cup sugar fold into pumpkin mixture.

5.   Pour into 8” pie crust, bake, and cool for 1 hour or more.

6.  Serve with whip cream.