Pumpkin Chiffon Pie

• 3/4 c. brown sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 3 egg yolks, slightly beaten
• 3/4 c. milk
• 1 envelope unflavored gelatin
• 1 can pumpkin
• 3 egg whites
• 1/2 c. sugar
• prebaked pie crust or graham cracker crust

1. Combine in saucepan the brown sugar, salt, cinnamon, nutmeg and ginger.
2. Add egg yolks with milk, then add gelatin. Cook and stir until mixture comes to a boil.
3. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned.
4. Test often so it won't be too stiff. Beat egg whites until they peak. Gradually add 1/2 cup sugar.
5. Fold pumpkin mixture into egg white mixture. Turn into prebaked pie crust.

brown sugar, salt, cinnamon, nutmeg, ginger, egg yolks, milk, unflavored gelatin, pumpkin, egg whites, sugar, pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17263 (may not work)