Pumpkin Angel Pie - cooking recipe

Ingredients

1 tablespoon unflavored gelatin (1 envelope)
1/2 cup cold water
4 eggs, separated
1 cup evaporated milk
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup brown sugar
1 (9 inch) baked pie crusts
2 cups whipping cream, whipped (can use Cool Whip topping also)

Preparation

In a small bowl soften the gelatin in cold water; set aside.
In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
Remove from heat and add in the gelatin, stirring until dissolved.
Refrigerate mixture until thick.
Beat the egg whites and 1/4 cup brown sugar until thick.
Fold in the chilled pumpkin mixture with a spatula.
Transfer mixture into baked pie crust.
Top with whipped cream.
Refrigerate until ready to serve.
Delicious!