Pumpkin Chiffon Pie

Pie:

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 3/4 cup milk
• 2 large eggs , separated, yolks beaten
• 1 cup canned pumpkin
• 1/2 cup heavy cream , whipped
• 1 (9-inch) graham cracker crust

Topping:

• 2 pints heavy cream , whipped
• Shaved dark chocolate

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.