Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) pie shell, baked
1 1/2 Tbsp. gelatin, softened in 1/4 c. cold water
1 c. milk
1 Tbsp. cornstarch
1 1/2 c. pumpkin (canned or fresh cooked)
1 c. brown sugar
3 eggs, separated
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. heavy cream

Preparation

Combine pumpkin, brown sugar, milk and cornstarch, egg yolks and spices in top of double boiler; cook over hot, not boiling, water until thickened, stirring constantly.
Add softened gelatin to hot pumpkin mixture and stir until dissolved.
Remove from hot water; chill until mixture begins to thicken.
Beat egg whites until stiff, but not dry.
Beat in sugar.
Fold into pumpkin mixture.
Add orange rind (grated) and 2 teaspoons whipped cream; fold into all.
Pour into baked shell.
Chill.
Top with additional whipped cream.