Mamie Eisenhower's Favorite Pumpkin Chiffon Pie

• 3 eggs, separated
• 3/4 cup (175 ml) brown sugar
• 1-1/2 cups (350 ml) cooked pumpkin
• 1/2 cup (125 ml) milk
• pinch of salt
• 1/2 tsp (2 ml) nutmeg
• 1 tsp (5 ml) cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup (60 ml) cold water
• 1/4 cup (60 ml) granulated sugar
• heavy cream, for whipping
• baked pie shell

1. Combine beaten eff yolks with brown sugar, pumpkin, milk, salt, nutmeg and cinnamon.
2. Cook in double boiler until thick, stirring constantly.
3. Soak gelatin in cold water and then stir into hot mixture until well dissolved.
4. Set aside to cool.
5. When cool, put into the refrigerator until partly set.
6. Beat egg whites until stiff, gradually add granulated sugar and beat until it makes soft peaks.
7. Fold into partially set gelatin mixture.
8. Pour into baked pie shell and chill until firm.
9. Garnish with whipped cream.

eggs, brown sugar, pumpkin, milk, salt, nutmeg, cinnamon, unflavored gelatin, cold water, sugar, heavy cream, pie shell

Taken from online-cookbook.com/goto/cook/rpage/000BEA (may not work)