Pumpkin Chiffon Pie

• 3 pieces Eggs - separated
• 1 cup Milk - Canned
• 3/4 cup Brown Sugar - firmly packed
• 1 1/3 cups Pumpkin - Canned
• 1/2 teaspoon Salt
• 1/2 teaspoon Ginger - Ground
• 1/2 teaspoon All Spice
• 2 teaspoons Cinnamon
• 1 envelope Unflavored Gelatin
• 1/4 cup Cold Water
• 1/4 teaspoon Cream of Tarter
• 4 tablespoons Powdered Sugar
• 1 piece Graham Cracker Pie Crust

1. Dissolve gelatin in cold water and set aside.
2. Beat yolks and canned milk until evenly colored
3. Add brown sugar, pumpkin, salt, ginger, all spice, and cinnamon and whisk until consistent.
4. Whisk pumpkin mixture in double boiler until thick - approximately 10 minutes.
5. Fold gelatin into pumpkin mixture until completely dissolved.
6. Place metal mixing bowl inside another bowl filled with ice water until starts to set.
7. Beat egg whites and cream of tarter until begins to stiffen then add powdered sugar. Beat until thick and glossy.
8. Fold egg whites into cool pumpkin mixture.
9. Pour into cooked crust.

eggs, milk, brown sugar, salt, ginger ground, all spice, cinnamon, unflavored gelatin, water, cream of tarter, powdered sugar, graham cracker pie crust

Taken from www.epicurious.com/recipes/member/views/pumpkin-chiffon-pie-565d517a22fc94021d54d1b4 (may not work)