A Very tasty recipe for pumpkin chiffon pie, serve with whipped cream and vanilla ice cream.
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For the crust, combine ingredients, mix well and press into a 9 inch pie plate.
For the filling. combine eggs, sugar, pumpkin, salt, cinnamon, nutmeg and milk. Cook in double boiler until thick, stirring constantly.
Soak gelatine in cold water. Mix into hot mixture. Chill until partially set.
Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture.
Pour into cooled pie shell and chill until set.