Jeannette'S Pumpkin Chiffon Pie

• 1 pie shell
• 1 Tbsp. plain gelatin (1 envelope)
• 1/4 c. cold water
• 3 eggs, separated
• 2/3 c. brown sugar
• 1/2 c. milk
• 1 1/2 c. pumpkin (approximately 1/2 of large can)
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 3 egg whites
• 3 Tbsp. sugar
• whipped topping

1. Sprinkle gelatin on top of cold water.
2. Beat egg yolks in top of double boiler pan (or improvised one); apply no heat yet (use rotary beater).
3. Add brown sugar, milk, spices, pumpkin and gelatin.
4. Cook, stirring constantly until slightly thickened. Remove from double boiler, cool until somewhat thick.
5. Beat egg whites and sugar; fold into pumpkin mixture.
6. Chill at least 1 hour.
7. Put whipped something on top before serving.

pie shell, gelatin, cold water, eggs, brown sugar, milk, pumpkin, salt, cinnamon, nutmeg, allspice, egg whites, sugar, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=411514 (may not work)