Chiffon pumpkin pie - Mom

Combine in double boiler and cook until thick:
-16 oz can pumpkin
-1/2 cup sugar
-1/2 cup Sego milk
-3 egg yolks
-IT pumpkin pie spice
-1/2 t. salt

Dissolve 1 pkg. Knox gelatin in ¼ c. cold water and add to pumpkin mixture.
Let cool

Beat 3 egg whites until stiff and add 2T sugar
Fold into cooled mixture
Fold filling into 2 baked pie shells and top with whipped cream.