Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin (1 pkg.)
1/4 c. cold water
3/4 c. brown sugar
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 c. pumpkin
3 large eggs
1/2 c. milk

Preparation

Soak gelatin in water.
Separate yolks from whites and boil with remaining ingredients for 1 minute.
Immediately stir in gelatin.
Cool.
When partially set, whip.
Whip egg whites with: 1/4 teaspoon cream of tartar and 6 tablespoons sugar.
Fold into pumpkin mixture.
Pour into baked 9-inch pie shell.