CHIFFON PUMPKIN PIE

Ingredients:

• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 2 cups condensed milk
• 1 cup cooked or canned pumpkin
• 2 egg yolks (slightly beaten)

Instructions:

1. Mix sugar, cornstarch, and spices, then stir into condensed milk and pumpkin.
2. Cook over boiling water for 20 minutes, stirring constantly.
3. Remove from heat and stir into the egg yolks, return to heat and cook for 2 more minutes.
4. Cool and pour into a baked pie shell. This pie need not be baked.
5. Make meringue from egg whites and ¼ cup sugar or serve with whipped cream.