Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 envelope gelatin
4 Tbsp. cold water
3/4 c. brown sugar, firmly packed
3 eggs, separated
1/2 c. whole milk
1 1/2 c. canned pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt
4 Tbsp. sugar

Preparation

Soak gelatin in water for 5 minutes.
Combine brown sugar, gelatin, egg yolks, milk, pumpkin and spices and beat together. Use very low heat or a double boiler.
Stir constantly for 10 minutes.
Remove and cool until mixture begins to gel.
Beat egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Beat 3 tablespoons of sugar in gradually until whites are stiff and glossy.
Fold into pumpkin mixture.