Pumpkin Chiffon Pie(Makes 2 Pies) - cooking recipe

Ingredients

1 envelope plain gelatin
1/2 c. cold water
3 egg yolks
1 c. evaporated milk
1 (16 oz.) can pumpkin
1 c. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
3 egg whites

Preparation

Soften gelatin in cold water.
Set aside.
Beat egg yolks.
Add evaporated milk, pumpkin, 1/2 cup brown sugar, salt and spices. Cook over medium heat 3 to 5 minutes, stirring constantly.
Remove from heat.
Add gelatin mixture, stirring until dissolved.
Cool. Beat egg whites until stiff but not dry.
Add rest of sugar.
Fold into pumpkin mixture.
Pour into 2 graham cracker crusts. Refrigerate.
Serve with whipped topping.