Margaret Main'S Pumpkin Chiffon Pie

• 2 cups canned pure pumpkin
• 1 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon each of groung ginger, nutmeg and salt
• 1/4 teaspoon ground mace
• 1/2 teaspoon pure vanilla extract
• 2 egg yolks (reserve the whites for later)
• 1/2 cup whipping or heavy cream
• 1 packet unflavored gelatin
• 1 1/2 tablespoons cold water
• 2 egg whites
• 2 tablespoons granulated white sugar
• 1 pre-baked 9" pie shell

1. Combine the pumpkin, sugar, spices and vanilla in the top of a double boiler. Beat the 2 egg yolks and whipping cream together and combine with pumpkin mixture. Place the top of double boiler over simmering water and cook for 15 minutes, stirring often.
2. Meanwhile, dissolve the gelatin in cold water. Microwave on a low temp if the gelatin crystallizes. After the pumpkin mixture has cooked for 15 minutes, incorporate the gelatin and remove from heat. Let cool to room temperature.
3. Whip the egg whites to soft peaks and add sugar. Continue whipping to medium peaks. Gently fold cooled pumpkin mixture into egg whites. After incorporated, fold into pre-baked and cooled pie shell.
4. Refrigerate. Best made the day before needed. Enjoy!

pumpkin, light brown sugar, ground cinnamon, ginger, ground mace, vanilla, egg yolks, whipping, unflavored gelatin, cold water, egg whites, white sugar, shell

Taken from food52.com/recipes/64443-margaret-main-s-pumpkin-chiffon-pie (may not work)