Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin
1/4 c. cold water
3/4 c. brown sugar
1/2 tsp. salt
1/2 tsp. ginger
2 tsp. cinnamon
1/4 tsp. allspice
1 1/3 c. pumpkin
3 large egg yolks
1/2 c. milk
3 large egg whites (1/2 c.)
1/4 tsp. cream of tartar
6 Tbsp. sugar
whipped cream or Cool Whip

Preparation

Blend gelatin and water.
In a saucepan, mix brown sugar, salt, spices, pumpkin, beaten egg yolks and milk.
Cook over low heat, stirring until it boils.
Boil for 1 minute.
Remove from heat. Cool.
When partially set, beat until smooth.
Carefully fold into meringue (egg whites, cream of tartar and sugar).
Pour into a baked 9-inch pie shell and chill until set (about 2 hours). Garnish with whipped topping.