Pumpkin Chiffon Pie

• 3 large eggs, separated
• 3/4 c. dark brown sugar
• 1 1/2 c. canned pumpkin
• 1/2 c. dairy half and half
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1/4 c. granulated sugar
• 9-inch baked pie shell

1. Beat egg yolks; combine with brown sugar, pumpkin, dairy half and half, salt and spices.
2. Cook in top of double boiler over hot water until thick, stirring constantly.
3. Meanwhile, soften gelatin in cold water.
4. Stir into hot mixture.
5. Chill until partially set. Beat egg whites until frothy.
6. Gradually add granulated sugar and continue beating until stiff and no longer grainy.
7. Fold into pumpkin mixture.
8. Pour into baked pie shell and chill until set. When ready to serve, garnish with whipped cream or substitute and sprinkle with chopped nuts, if desired.

eggs, dark brown sugar, pumpkin, salt, cinnamon, nutmeg, ground cloves, ground ginger, unflavored gelatin, cold water, granulated sugar, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730532 (may not work)