Do-Ahead Pumpkin Chiffon Pie

• 1 envelope gelatin, unflavored
• 3/4 cup brown sugar, dark firmly packed
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup milk
• 1/4 cup water
• 3 each egg yolks
• 1 1/2 cups pumpkin puree (canned)
• 3 each egg whites beaten stiff
• 1/4 cup sugar
• 1 each pie shell (9 inch) baked

1. Mix first 5 ingredients in top of double boiler.
2. Stir in milk, water, eggyolks, pumpkin.
3. Mix well.
4. Place over boiling water.
5. Cook stirring constantly, until gelatine dissolves and mixture is heated through, about 10 minutes.
6. Remove from heat.
7. Chill until mixture mounds when dropped from spoon.
8. Beat egg whites stiff and beat in sugar.
9. Fold in gelatine mixture.
10. Turn into baked pie shell.
11. For 9" Pie Shell: No floured board needed.
12. Roll 12" circle of pastry dough on 14" square of Kaiser Broiling Foil.
13. Lift foil and pastry into pie plate; fit gently to plate.
14. Flute pastry rim.
15. Prick bottom and sides of pastry.
16. Bake 10 minutes at 450F (230C) or until evenly brown; foil prevents over-browning.
17. Cool.
18. Heap filling into shell.
19. Wrap loosely in foil.
20. Refrigerate overnight.
21. Garnish with whipped cream if desired.

gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks, pumpkin puree, egg whites, sugar, pie shell

Taken from recipeland.com/recipe/v/do-ahead-pumpkin-chiffon-pie-33645 (may not work)