Fluffy Pumpkin Pie

1 baked 9″ pie crust
1/2 C sugar
1 Tbsp unflavored gelatin
1 (15 oz) can pumpkin
1 C milk
1 egg, lightly beaten
1 tsp pumpkin pie spice
1/2 tsp salt
1 container Cool Whip

1. In a double boiler combine sugar, gelatin, pumpkin, milk, egg, spice and salt.
and cook over boiling water till gelatin dissolves and mixture is slightly thickened.
2. Chill mixture till it is thick and fold in Cool Whip. Spoon into baked pie crust and chill until firm, about 2 hours.

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