Pumpkin Chiffon Pie

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1 tbsp. gelatin
1/4 cup cold water
3 egg yolks
1/2 cup sugar
1-1/4 cups cooked pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 stiffly beaten egg whites
1/2 cup sugar
1/4 tsp. cream of tartar

1. Sprinkle gelatin over cold water.
2. Cook egg yolks, sugar, pumpkin, salt and spices over low heat for five to seven minutes, stirring constantly.
3. Add gelatin and stir until it dissolves. Cool.
4. Beat egg whites, cream of tartar and add gradually 1/2 cup sugar.
5. As soon as pumpkin mixture begins to set, fold in egg whites.
6. Pour into baked shell. Chill until firm. Top with whipped cream.

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