In honor of Thanksgiving, here's one of my holiday favorites.

Pumpkin Chiffon Pie

1 envelope unflavored gelatin

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1/8 tsp cloves

½ tsp vanilla

2/3 cup evaporated milk

1 ¼ cup canned pumpkin

¾ cup sugar

3 eggs separated

1 – 9” baked pastry shell

Stir together gelatin, ½ cup sugar, salt, spices, evaporated milk and egg yolks. Heat over low flame, stirring constantly to dissolve gelatin and slightly thicken mixture; about 5 minutes. Stir in pumpkin. Set aside and cool thoroughly. Gradually add remaining sugar and vanilla to egg whites and beat stiff but not dry. Fold into pumpkin mixture. Pour into pie shell. Chill until firm. Top with whipped cream.