By Delle Bean, Calhoun County

Prep Time: 40 mins Cook Time: 10 mins

Ingredients

3 large eggs, separated

1 cup sugar, divided

1 1/4 cups cooked pumpkin

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1 envelope (1 tablespoon) unflavored gelatin

1/4 cup cold water

2 (9-inch) pie shells, baked according to package instructions

Non-dairy whipped topping (like Cool Whip)

Instructions

In a large bowl, use an electric mixer to beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices; mix well. Add the mixture to a heavy saucepan over low heat and cook, stirring frequently, until thick.

In a small bowl, soften gelatin in cold water. Pour into hot mixture, stir and cool thoroughly.

In a medium bowl, use an electric mixer to beat egg whites and remaining 1/2 cup sugar until stiff peaks form. Add to cooled pumpkin mixture and gently fold to combine. Pour into baked pie shells and chill completely.

Spread whipped topping over pies before serving.