PUMPKIN CHIFFON PIE

Ingredients:

• 1 baked 9-inch pie shell
• 1 tablespoon gelatin
• ¼ cup cold water
• 1 cup brown sugar (packed)
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 1¼ cups cooked pumpkin
• 3 egg yolks
• ¼ cup milk

Instructions:

1. Soak gelatin in cold water.
2. Mix brown sugar, salt, and spices in a double boiler, then stir in pumpkin.
3. Beat egg yolks until light and blend in milk. Combine with pumpkin mixture and cook until thick.
4. Remove from heat and mix in the soaked gelatin. Cool until it begins to set, then beat until fluffy.
5. Make stiff meringue by beating egg whites with cream of tartar until stiff, then gradually beat in sugar.
6. Fold meringue into the pumpkin mixture and pile into the pie shell. Serve with whipped cream.