Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 cooked, baked 9-inch pie shell
1 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. brown sugar, packed
1/2 tsp. salt
1/2 c. milk
3 well beaten egg whites
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 c. cooked, canned pumpkin
3 egg yolks
6 Tbsp. white sugar
1/4 tsp. cream of tartar

Preparation

Soak gelatin in cold water.
Mix brown sugar, spices and salt in top of a double boiler.
Stir in the pumpkin.
Beat egg yolks and blend in the milk.
Add to the pumpkin mixture.
Place over boiling water.
Cook until thick (about 10 minutes), stirring often. Remove from the fire.
Add soaked gelatin, blending well. Cool until it begins to set.
Beat with a rotary eggbeater.
Make stiff meringue by beating egg whites with 1/4 teaspoon cream of tartar until stiff, gradually adding 6 tablespoons white sugar. Fold meringue into the pumpkin mixture.
Pile into baked pie shell and chill in refrigerator.