Pumpkin Chiffon Pie

Soak Together:

1 t (1 envelope) Knox Gelatin

1/4 C cold water

Mix in pan:

1 C brown sugar

3 slightly beaten egg yolks

1 C pumpkin

1 C milk 

1 tsp cinnamon

1/2 tsp each of ginger, salt and allspice. 

Cook stirring well until slightly thick. Take pan off stove and add softened gelatin. Stir well till dissolved. Cool in refrigerator. Beat 3 egg whites till stiff. Fold in 1/4 cup sugar and beat a little more. Fold into a chilled baked pastry shell. Serve with whipped cream. 

You may wish to substitute pasteurized meringue powder prepared according to package directions for the 3 egg whites.