Gertrude's Two-Toned Pumpkin Pie

TWO-TONED PUMPKIN PIE

Part 1:

1 T. unflavored gelatin
2 T. cold water
2 eggs, slightly beaten
1 c. sugar
1/4 t. salt
1 t. ground cinnamon
3/4 c. milk
1 1/2 c. canned pumpkin

Soak gelatin in water. To eggs, add remaining ingredients. Cook on low heat until thickened. Add gelatin and let cool.

Part 2:

1 t. unflavored gelatin
1 T. cold water
1 egg, slightly beaten
1 T. flour
1/2 c. sugar
1/4 t. salt
1 1/2 c. scalded milk
1 t. vanilla
1 baked pie shell

Soak gelatin in water. Combine egg, flour, sugar, salt and hot milk. Cook until thick and smooth. Stir in gelatin and vanilla. Chill. When both mixtures begin to congeal, spoon 1/2 the pumpkin mixture into pie shell. Chill quickly. Cover with custard mixture. Chill again. Top with remaining pumpkin mixture. Chill at least 2 hours.