Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
3/4 c. dark brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 c. milk
1/4 c. water
3 egg yolks
1 1/2 c. pumpkin
3 egg whites
1/4 c. sugar

Preparation

Mix together first 5 ingredients; stir in next 4 ingredients. Mix well, place over boiling water and cook about 10 minutes or until mixture bubbles.
Remove from heat and cover completely. Must not be warm at all.
Can be chilled in refrigerator.
Beat egg whites until stiff.
Beat in sugar.
Fold into pumpkin mixture.
Blend well.
Pour into baked pie shell.
Serve with whipped cream or honey.