Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/2 tsp. salt
1/2 tsp. nutmeg
1 1/2 c. pumpkin
1/2 c. milk
2/3 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
3 egg yolks
3 egg whites
1/2 c. sugar
1 baked pie shell

Preparation

Blend all except last 3 ingredients thoroughly.
Cook mixture over medium heat.
Stir constantly until it bubbles.
Cool in cold water until thick.
Beat egg whites with 1/2 cup sugar until stiff. Fold into pumpkin mix.
Pour into crust and chill.
Garnish with whipped cream.