Pumpkin Chiffon Pie - cooking recipe

Ingredients

3/4 c. brown sugar
1 1/2 envelopes Knox gelatine
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 1/4 c. pumpkin
3/4 c. milk
1/3 c. sugar
prepared pie crust

Preparation

Combine brown sugar, gelatine, salt and spices in saucepan. Separate eggs.
Add yolks to milk and add to the dry ingredients in pan.
Cook on medium to low heat until it comes to a boil and thickens.
Stir constantly as this scorches quickly.
Remove from heat and stir in the pumpkin.
Set aside.
Beat egg whites with sugar until stiff.
Fold into pumpkin mixture.
Pour pumpkin mixture into crust.
Garnish with whipped cream at serving time. Makes deep 9-inch pie.