Sue's Ultra-Light Pumpkin Chiffon Pie

• 1 (9 inch) deep dish pie shells or 12 tart shells
• 34 cup milk
• 1 tablespoon plain gelatin
• 1 13 cups plain pumpkin (NOT pie filling mix)
• 1 cup dark brown sugar
• 12 teaspoon salt
• 2 teaspoons cinnamon
• 12 teaspoon ginger
• 12 teaspoon allspice
• 3 egg yolks
• 3 egg whites
• 6 tablespoons white sugar

1. Bake the pie shell or tart shells according to package instructions, then cool.
2. In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
3. Add pumpkin, brown sugar, spices and egg yolks.
4. Cook until mixture thickens, about 10 minutes.
5. Cool until mixture begins to set-about 20 minute.
6. Beat the egg whites, gradually adding the white sugar, until stiff.
7. With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
8. Pile into pie crust or tart shells.
9. Refrigerate.
10. Serve with whipped cream or Cool Whip.

dish pie shells, milk, gelatin, pumpkin, brown sugar, salt, cinnamon, ginger, allspice, egg yolks, egg whites, white sugar

Taken from www.food.com/recipe/sues-ultra-light-pumpkin-chiffon-pie-266076 (may not work)