Pumpkin Chiffon Pie Recipe

In a medium saucepan, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and let cool.

In a small bowl, beat egg yolks. Gradually whisk in milk. Stir in cooled pumpkin mixture.

In a separate bowl, beat egg whites until stiff peaks form. Gradually fold egg whites into pumpkin mixture.

In a chilled mixing bowl, whip heavy cream until soft peaks form. Fold whipped cream and vanilla extract into the pumpkin mixture.

Pour mixture into the pre-baked pie crust. Smooth the top with a spatula.

Cover and refrigerate for at least 4 hours, or until set.

Serve chilled, and garnish with whipped cream or a sprinkle of cinnamon if desired.