Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
2 eggs, separated
1 1/4 c. pumpkin
1/2 c. brown sugar
1 tsp. pumpkin pie spice
1 envelope unflavored gelatin
3/4 c. evaporated milk
1/4 c. cold water
1/2 c. sugar (less)
1/4 tsp. vanilla
1/2 tsp. salt
8 oz. Cool Whip

Preparation

Mix egg yolks, pumpkin, brown sugar, milk, salt and spice in top of a double boiler.
Cook until thick.
Soften gelatin in the cold water and add to pumpkin mixture.
Cool.
Beat egg whites; add sugar and vanilla.
Fold into pumpkin.
Pour into pie shell.
Serve with Cool Whip.