Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) unbaked graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
2 Tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
whipped cream

Preparation

Prepare pie shell; refrigerate until needed.
In small saucepan, combine gelatin, brown sugar, salt and spice, mixing well.
Add molasses, egg yolks, milk and pumpkin, mixing well. Bring to boiling, stirring; remove from heat.
Transfer to medium bowl; cool, then refrigerate, covered, until firm.