Pumpkin Chiffon Pie

Ingredients

• 1 envelope (2 1/4 tsp) unflavored gelatin
• 1/4 cup cold water
• 3 large egg yolks
• 1/2 cup sugar
• 1 3/4 cups (15-oz can) pumpkin puree
• 1/2 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 3 large egg whites, room temperature
• 1/4 cup sugar
• 1 (9-in) graham cracker crust
• 1 cup whipped cream

Before you start

• Use pasteurized eggs, since the whites are not cooked.

Directions

1. Bloom 5 min: unflavored gelatin, cold water.
2. Whisk: egg yolks, sugar, pumpkin puree, milk, ground cinnamon, ground ginger, ground nutmeg, table salt.
3. Cook over low heat, stirring, until thick, 8 to 10 min: step 2.
4. Stir in until dissolved: step 1, step 3.
5. Chill, stirring now and then, until it mounds, 30 to 45 min: step 4.
6. Beat to stiff peaks: egg whites, sugar.
7. Fold together: step 5, step 6.
8. Pile into crust, chill 4 hr until set: step 7, graham cracker crust.
9. Top: step 8, whipped cream.