Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 baked pie crust
3 eggs, separated
1 1/3 c. pumpkin
3/4 c. brown sugar
1/2 c. milk
1 tsp. vanilla
1 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. unflavored gelatin
1/4 c. cold water
3 Tbsp. sugar

Preparation

Place egg yolks, pumpkin, sugar, vanilla, salt and spices in top of double boiler.
Cook over hot water, stirring constantly, until it begins to thicken.
Mix unflavored gelatin with cold water.
Dissolve gelatin in hot pumpkin.
Refrigerate until congealed.
Beat egg whites and sugar until stiff.
Fold into chilled pumpkin.
Pour into baked crust.
Keep refrigerated until serving.