Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. Knox gelatine
1/4 c. cold water
4 egg yolks
3/4 c. light brown sugar, packed
1/2 c. milk
2 c. pumpkin
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
4 egg whites
1/2 c. sugar
1 c. whipped cream

Preparation

Dissolve gelatine
in
cold
water.
Beat egg yolks and mix well
with\tbrown
sugar,
milk and pumpkin.
Add salt and spices. Place
over
double
boiler and cook until thickened. Remove from heat and add gelatine.
Cool and in meantime, beat egg whites to form
soft peaks.
Add sugar a little at a time and beat
until forms
stiff peaks.
Fold into cooled pumpkin mixture.
Spoon into
baked
pie
shell
and top with whipped cream.
Chill.