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.