I've had this pie every Christmas and Thanksgiving for the last 40 years! It's a different take on the traditional pumpkin pie...it's very light and smooth. Read the recipe over before starting, there are 2 sugar amounts that go in at different phases of the pie....enjoy!

1 (16 oz.) pumpkin
1/2 c. sugar
1/2 c. milk
3 eggs, separated
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 tbsp. unflavored gelatin
1/4 c. cold water
1/3 c. sugar
1/2 c. heavy cream
1 tbsp. powdered sugar
1/2 tsp. grated lemon rind

Mix together pumpkin, sugar, milk, egg yolks, cinnamon, allspice, and salt in a medium saucepan. Cook over medium heat stirring until thickened. Soften gelatin in cold water for 5 minutes. Add to pumpkin mixture stirring to dissolve gelatin. Cool. Beat in egg whites until frothy. Add 1/3 cup sugar, beat until stiff peaks form. Fold whites into pumpkin mixture. Pour mixture into cold pie shell and chill overnight. Just before serving, whip cream with confectioners sugar and grated lemon rind. Mound cream into center of pie.