Pumpkin Chiffon Pie

Beat the egg whites until they form stiff peaks. Set aside. In a separate bowl cream the sugar and butter and then beat in the egg yolks one at a time and add all the spices. Bea in pumpkin 1/2 cup at a time - add the cream and continue beating until the mixture is smooth. Stir in a few tablespoons of the egg whites into the pumpkin mixture. Scoop the remaining egg whites over the pumpkin mixtures and fold these together and mix thoroughly. Pour the filling into the pre baked pie shell and spread evenly. Bake at 375 degrees for 45 minutes. Remove from oven and cool.