Pumpkin Chiffon Pie

Jennifer S.
Great alternative to traditional baked pumpkin pie!

1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1 C pumpkin
3/4 C milk
2 eggs, separated
1/4 C powdered sugar, divided
1 1/2 C heavy whipping cream
2 tsp vanilla
2 already made graham cracker crusts

In a sauce pan combine gelatin, sugar, spices, pumpkin, milk and egg YOLKS. Cook over medium heat, stirring frequently, until mixture comes to a a boil and gelatin and sugar has dissolved. Cool mixture in fridge for 1 hour.
Beat egg whites until almost to stiff peaks form, add 2 TBS powdered sugar and continue to beat until stiff peaks form.
Beat heavy cream until almost at stiff peaks, add 2 TBS powdered sugar and vanilla, beat until stiff peaks form.
Remove pumpkin mix from fridge, beat with beaters to loosen mixture. Fold in egg whites. Fold in 2/3 of whipped cream.
Pile half of mixture into each pie crust, garnish with remaining whipped cream. Sprinkle with cinnamon if desired.
Chill in fridge for at least 2 hrs before serving.