Pumpkin Chiffon Pie - cooking recipe

Ingredients

1/2 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 eggs, slightly beaten
1/2 c. milk
1 c. cooked, mashed pumpkin
1 envelope dessert topping mix
1 (9-inch) graham cracker crust

Preparation

Mix brown sugar, gelatin, salt and spices together in saucepan.
Add eggs, milk and pumpkin; blend well.
Bring to a boil over medium heat, stirring constantly.
Remove from heat. Cool thoroughly.
Prepare topping mix according to package directions.
Fold into pumpkin mix.
Spoon into pie shell.
Chill until firm, 2 to 3 hours.