Pumpkin Chiffon Pie

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   Soften gelatin in water 5 minutes. Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk. Cook over low heat stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining sugar, one tablespoon at a time. Fold into pumpkin mixture and pour into two 9-inch baked pie shells and chill until firm. Cover with whipped cream and serve. Keeps well without the cream.

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