Pumpkin Chiffon Pie Iii

• 1 1/3 cups quick-cooking oats
• 1/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup butter
• 1 (.25 ounce) package unflavored gelatin
• 2/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 5 egg yolks, beaten
• 3/4 cup milk
• 1 cup pumpkin puree
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup white sugar

1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
2. In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

quickcooking oats, brown sugar, ground cinnamon, butter, unflavored gelatin, brown sugar, salt, ground cinnamon, ground ginger, ground mace, egg yolks, milk, pumpkin puree, egg whites, cream of tartar, white sugar

Taken from www.allrecipes.com/recipe/24120/pumpkin-chiffon-pie-iii/ (may not work)