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Pumpkin Chiffon Pie

9-inch prebaked pie shell
3 egg yolks
1 cup sugar, divided
1.25 cups cooked or canned pumpkin (not pie filling)
1/2 cup milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp gelatin softened in 1/4 cup water
3 egg whites

Beat the yolks with 1/2 cup of the sugar. Add the pumpkin, milk,
and seasonings. Cook and stir in a double boiler until thick. Add
the gelatin to the pumpkin mixture and stir until dissolved. Cool.
Beat the egg whites with the remaining 1/2 cup sugar until stiff.
When the pumpkin mixture has begun to thicken, fold in the egg
whites. Pour the filling into the pie shell and chill before
serving.

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