Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (8-inch) baked pie shell
1/2 c. brown sugar, packed
1 envelope unflavored gelatin
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. finely chopped crystallized ginger
3/4 c. canned pumpkin
2 egg yolks
1/3 c. milk
2 egg whites
1/4 tsp. cream of tartar
1/3 c. granulated sugar
sweetened whipped cream
Caramelized Almonds

Preparation

Bake the pie shell.
Mix brown sugar, gelatin, salt and spices in a small saucepan.
Mix the pumpkin, egg yolks and milk and stir into the brown
sugar mixture.
Cook over medium heat, stirring constantly, until mixture boils.
Place in pan on bowl of ice or in refrigerator. Stir occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy.
Beat in granulated sugar, 1 tablespoon at a time.
Beat until stiff and glossy. Fold pumpkin mixture into egg whites. Spoon into baked shell. Refrigerate until set (at least 3 hours).
Top with whipped cream and Caramelized Almonds just before serving.