Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
1 1/4 c. pumpkin
1/2 c. sweet milk
3 eggs
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
1 c. sugar (use two 1/2 c.)
1/2 c. brown sugar

Preparation

Beat egg yolks; add 1/2 cup sugar (1/4 cup brown and 1/4 cup white), pumpkin, milk, salt and spices.
Cook, stirring until thick.
Soften gelatine in 1/4 cup water and add to mixture, mixing well.
Let cool, then add beaten egg whites to which 1/2 cup white sugar has been added gradually.
Put in baked cooled pie shell.
Place in refrigerator until needed.