Pumpkin Chiffon Pie (using squash)

Soak

1 envelope Knox gelatin in

1/4 C cold water

To 3 slightly beaten egg yolks add

1/2 C sugar

1 1/4 C cooked mashed squash

1/2 C milk

1/2 t salt

1/2 t each, ginger, nutmeg, cinnamon

Cook until thick, then let cool. Beat

3 egg whites, gradually adding

1/2 C sugar

Fold in cooled squash mixture. Add softened gelatin. Pour into baked 9'' pie shell. Chill and serve.