NANA'S PUMPKIN CHIFFON PIE
3 eggs separated
1 cup sugar
1 can pumpkin
1/2 cup milk
1/2 tsp. each of salt, ginger, nutmeg, cinnamon
1 pkg. Clear gelatin in 1/4 cup water
Mix gelatin and water first and set aside. Beat yolks with 1/2 cup sugar and add pumpkin, milk, and seasonings. Cook in double boiler. Stir until thick. Add gelatin and stir until dissolved. Put aside to cool. Then beat egg whites with 1/2 cup of sugar until stiff. Fold into pumpkin (stir in small amounts at a time). Will be fluffy. Put in pastry pie shell. Refrigerate. Top with whipped cream. (For real whipped cream, beat 1 pint of whipping cream adding sugar to taste).
PASTRY PIE CRUST
1-1/2 cups of sifted flour, 1/2 teaspoon salt, 1/2 cup Crisco. After sifting flour, take 1/4 cup of this flour and mix with 3 tbs. water. Set this mix aside. Then mix Crisco and rest of flour. Work quickly and when small pieces add flour and water mixture. Still working quickly work dough together into ball. Roll out with floured rolling pin and cloth. Fit to pie plate fluting edges. Bake at 425º for about 10-12 minutes.