|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Rum||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned pumpkin||12 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Baked pie shell||1|
|Whipping cream||1⁄2 Pint|
Beat egg yolks in double boiler; add brown sugar, milk, pumpkin, cinnamon, nutmeg and cloves.
Cook over boiling water for 10 minutes or until slightly thickened, stirring constantly.
Soften gelatin in 1/2 cup cold water; stir into hot pumpkin mixture until dissolved.
Cool; add 3/4 cup rum.
Beat egg whites until stiff peaks form, adding 1/2 cup sugar; fold into pumpkin mixture.
Pour filling into pie crust; refrigerate overnight.
Whip cream until stiff, adding rum and sugar to taste.
Serve whipped cream mix- ture over pie.