Kay'S Chiffon Pumpkin Pie - cooking recipe

Ingredients

2 envelopes Knox gelatine
3/4 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. milk
3 egg yolks
1 can pumpkin

Preparation

Cook ingredients until thick and then cool.
Beat egg whites with 1/4 cup white sugar until stiff and fold in with the pumpkin mixture.
Put in a baked pie shell and refrigerate the day before.