PUMPKIN CHIFFON PIE

Steps:

• In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
• Stir in separated egg yolks until well combined.
• Stir in one can of evaporated milk.
• Over medium heat, stirring constantly, heat to boiling.
• Remove from heat and stir in second can of evaporated milk (to cool the mixture).
• Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
• In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
• In small sauce pan, combine sugar, corn syrup, and water.
• Bring to a boil and cook to soft ball stage.
• With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
• Continue to beat for 5 minutes.
• Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
• Cool until mixture will mound when dropped from spoon.
• Spoon into pie shells.
• Refrigerate so gel can set.
• Will make filling for three 9 inch pies.
• Top with Cool Whip or whipped cream and enjoy!