Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 c. brown sugar
1 1/2 c. pumpkin
3 egg yolks
1 c. milk
1/2 tsp. each: salt, allspice and ginger
1 tsp. cinnamon
1 pkg. gelatin, dissolved in 1/4 c. cold water
3 egg whites
1/2 tsp. cream of tartar
6 Tbsp. sugar

Preparation

Cook
together\tthe brown sugar, pumpkin, spices, sugar and milk
over\tlow
heat
of double boiler until thickened to light custard
consistency.
Add\tgelatin,
being
sure
it is dissolved.\tCool.
Beat
egg
whites with cream of tartar; add sugar slowly.
Fold
into cooked pumpkin mixture; put in baked pie crust.
Let
set
until firm.
Garnish with whipped cream, nuts and maraschino cherries.
Double recipe makes 3 pies.