Mom's Pumpkin Chiffon Pie

• 1 each pie shell (9 inch)
• 1 tablespoon gelatin, unflavored
• 1/4 cup water cold
• 1 1/2 cups pumpkin puree (canned)
• 1 cup brown sugar
• 3 each eggs separated
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 2 tablespoons sugar granulated
• 1 tablespoon orange zest grated
• 1/2 cup heavy whipping cream

1. Bake pastry shell.
2. Soften gelatin in cold water.
3. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly.
4. Add softened gelatin to hot pumpkin mixture and stir until dissolved.
5. Remove from hot water.
6. Chill until it begins to thicken.
7. Beat egg whites until stiff but not dry; beat in granulated sugar.
8. Fold into cooled pumpkin mixture, add orange rind.
9. Whip cream and fold into pumpkin mixture.
10. Pour into baked shell; chill.
11. Top with additional whipped cream.

pie shell, gelatin, water cold, pumpkin puree, brown sugar, eggs, cinnamon, ginger, allspice, salt, sugar, orange zest, heavy whipping cream

Taken from recipeland.com/recipe/v/moms-pumpkin-chiffon-pie-6007 (may not work)