Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) pie crust, baked
3/4 c. brown sugar
1 envelope Knox gelatine
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 egg yolks, slightly beaten
3/4 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/3 c. sugar

Preparation

In a saucepan, combine brown sugar, gelatine, salt and spices. Combine egg yolks and milk.
Stir into brown sugar mixture.
Cook and stir until mixture comes to a boil.
Remove from heat.
Stir in pumpkin.
Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks.
Fold pumpkin mixture thoroughly into egg whites.
Turn into crust.
Chill until firm.
Garnish with whipped cream.