Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 1/2 c. pumpkin, cooked
3/4 c. brown sugar
3 eggs, separate yolks from whites
1/2 c. milk
1/4 c. sugar
1/4 c. cold water
1 envelope Knox gelatine
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Preparation

Combine eggs, brown sugar, milk, pumpkin, salt and spices. Cook in double boiler until thick, stirring constantly.
Beat egg whites; add sugar and beat until stiff.
Soak gelatine in cold water.
Stir into double boiler.
Chill until pumpkin mixture is partly set.
Fold in egg white mixture.
Pour in pie shell and chill until set.
Garnish with whip cream.