Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 1/2 c. firmly packed light brown sugar
1 tsp. salt
3 Tbsp. pumpkin pie spice
1 1/2 c. milk
6 large eggs, separated
1 (1 lb. 14 oz.) can pumpkin
1/2 c. granulated sugar
2 (9-inch) graham cracker pie shells

Preparation

In a 3-quart metal mixing bowl, thoroughly stir together the gelatin, brown sugar, salt and pumpkin pie spice.
Stir in milk. With a whisk, beat in the egg yolks, then the pumpkin.
Place the bowl over a saucepan of boiling water; cook, stirring often until heated through and gelatin and sugar have dissolved, about 10 minutes.