Jeannette'S Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 pie shell
1 Tbsp. plain gelatin (1 envelope)
1/4 c. cold water
3 eggs, separated
2/3 c. brown sugar
1/2 c. milk
1 1/2 c. pumpkin (approximately 1/2 of large can)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
3 egg whites
3 Tbsp. sugar
whipped topping

Preparation

Sprinkle gelatin on top of cold water.
Beat egg yolks in top of double boiler pan (or improvised one); apply no heat yet (use rotary beater).
Add brown sugar, milk, spices, pumpkin and gelatin.
Cook, stirring constantly until slightly thickened. Remove from double boiler, cool until somewhat thick.
Beat egg whites and sugar; fold into pumpkin mixture.
Chill at least 1 hour.
Put whipped something on top before serving.