Pumpkin Chiffon Pie

This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 (1/4ounce) envelope unflavored gelatin
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup milk
• 2  eggs, separated, yolks slightly beaten
• 1  cup canned pumpkin
• 1⁄4 cup sugar
• 1⁄2 cup heavy whipping cream
• 1 (9 inch)  prepared graham cracker crusts

Directions

1. Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
2. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
3. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
4. In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.