Pumpkin Chiffon Pie(Refrigerated)

• 1 Tbsp. gelatin
• 3 eggs, separated
• 1 c. brown sugar, firmly packed
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 2 Tbsp. granulated sugar
• 1/4 c. cold water
• 1/2 c. milk
• 1 1/2 c. pumpkin (Libby's)
• 2 tsp. cinnamon
• 1/4 tsp. allspice
• 1 (9-inch) baked pie shell

1. Soften gelatin in cold water 5 minutes.
2. Beat egg yolks slightly and combine with milk, brown sugar, pumpkin, salt and spices.
3. Cook over low heat or in double boiler and stir constantly until thickened, about 10 minutes.
4. Remove from heat. Add gelatin and stir until dissolved.
5. Chill until mixture is almost set, then beat until light and fluffy.
6. Beat egg whites until foamy; add granulated sugar gradually and beat until mixture forms soft, moist peaks.
7. Fold into pumpkin mixture and pour into pie shell.
8. Chill until set or overnight.

gelatin, eggs, brown sugar, salt, ginger, sugar, cold water, milk, pumpkin, cinnamon, allspice, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393587 (may not work)