Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin (2 tsp. for 8-inch)
1/4 c. cold water (3 Tbsp. for 8-inch)
3/4 c. brown sugar (6 Tbsp. for 8-inch)
1/2 tsp. salt (1/3 tsp. for 8-inch)
2 tsp. cinnamon (1 1/2 tsp. for 8-inch)
1/2 tsp. ginger (1/3 tsp. for 8-inch)
1/2 tsp. allspice (1/3 tsp. for 8-inch)
1 1/3 c. mashed cooked pumpkin (1 c. for 8-inch)
3 large egg yolks (3 medium for 8-inch)
1/2 c. milk (1/3 c. for 8-inch)

Preparation

Blend gelatin and cold water.
Mix remaining ingredients together in saucepan.
Cook over low heat, stirring until it boils.
Boil 1 minute.
Remove from heat.
Stir in softened gelatin.
Cool.