Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (16 oz.) can pumpkin
1 c. Karo light or dark syrup
2/3 c. evaporated milk
3 egg yolks
2 envelopes unflavored gelatin
2 tsp. pumpkin pie spice
3 egg whites
1/4 c. brown sugar
baked pie crust

Preparation

In pan, mix all ingredients except egg whites and brown sugar. Stir over low heat until boils.
Chill until set, beat until smooth.
Beat egg whites to soft peaks.
Gradually beat in brown sugar, beat until stiff.
Fold into pumpkin mixture.
Pour into baked pie crust.
Chill 4 hours.