Christina Ferrare's Pumpkin Chiffon Pie

Ingredients

1 env gelatin
150 gr sugar
1 gr salt
1 gr cinnamon
1 gr allspice
1 gr ginger
1 gr nutmeg
180 ml milk
2 egg yolks
250 gr pumpkin puree
2 egg whites
120 ml whipped cream
9 graham cracker crust

Instructions

In saucepan combine all through pumpkin puree. Whisk until it starts to bubble. Remove and chill. Fold in beaten egg whites, sugar and whipped cream, folding in gently. Put in crust. Serve with more whipped cream.