Pumpkin Angel Pie

• 1 tablespoon unflavored gelatin (1 envelope)
• 1/2 cup cold water
• 4 eggs, separated
• 1 cup evaporated milk
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 cup brown sugar
• 1 (9 inch) baked pie crusts
• 2 cups whipping cream, whipped (can use Cool Whip topping also)

1. In a small bowl soften the gelatin in cold water; set aside.
2. In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
3. Remove from heat and add in the gelatin, stirring until dissolved.
4. Refrigerate mixture until thick.
5. Beat the egg whites and 1/4 cup brown sugar until thick.
6. Fold in the chilled pumpkin mixture with a spatula.
7. Transfer mixture into baked pie crust.
8. Top with whipped cream.
9. Refrigerate until ready to serve.
10. Delicious!

unflavored gelatin, cold water, eggs, milk, pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger, brown sugar, whipping cream

Taken from www.food.com/recipe/pumpkin-angel-pie-131881 (may not work)