Pumpkin Chiffon Pie
|Unflavored gelatin||1 (Knox)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Milk||3⁄4 Cup (12 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|9 inch baked pastry shell||1|
In medium saucepan, mix Unflavored Gelatine, brown sugar, salt and spices; blend in egg yolks beaten with milk.
Let stand 1 minute.
Stir over low heat until Gelatine is completely dissolved, about 8 minutes; blend in pumpkin.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff.
Fold into Gelatine mixture.
Turn into prepared crust and chill until firm.
Garnish, if desired, with whipped cream.