Pumpkin Chiffon Pie With Gingersnap Crust - cooking recipe

Ingredients

1 envelope unflavored gelatin
2/3 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1 1/2 c. can pumpkin
3 egg yolks
1/2 c. milk
3 egg whites
1/2 c. sugar

Preparation

Mix all ingredients except egg whites and sugar in a saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat.
Place pan in ice water.
Cool until mixture mounds slightly when dropped from spoon.
Beat egg whites with 1/2 cup sugar into a meringue.
Fold carefully into cooled pumpkin mixture and pour into ginger snap crust.