Chiffon Pumpkin Pie - cooking recipe

Ingredients

1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon mace or 1/2 teaspoon allspice
1/3 teaspoon clove, ground
1/4 teaspoon salt
3/4 cup milk
1 unbaked pie shell (9-inch)
3 eggs, separated

Preparation

Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
Add milk and egg yolks. Mix well.
In another bowl, beat egg whites until firm.
Fold into pumpkin mix and pour into pie shell.
Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
I use the blender for all mixing.