Pumpkin Chiffon Pie on BakeSpace.com

Ingredients

• • 1 blind-baked pie crust
• • 1 envelope unflavored gelatin
• • 1/4 cup water
• • 3/4 cup granulated sugar, divided
• • 1/2 teaspoon salt
• • 1/2 teaspoon cinnamon
• • 1/2 teaspoon allspice
• • 1/4 teaspoon nutmeg
• • 1/8 teaspoon cloves
• • 3 eggs, yolks and whites separated
• • 1/2 cup whole milk
• • 1 (14.5 ounce) can pumpkin puree (just a little under 2
• cups if using fresh pumpkin puree)
• • 1 teaspoon vanilla
• • Sweetened whipped cream, for topping