Family Heirloom Pumpkin Chiffon Pie - cooking recipe

Ingredients

1/4 ounce gelatin, unflavored ENVELOPE
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup milk
1/4 cup water
3 eggs, separated
1 1/2 cups canned pumpkin (not pie filling)
1/4 cup granulated sugar
9 inches pie shells, prepared (baked or ready)

Preparation

In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.