Pumpkin Chiffon Pie

Ingredients

• 3 beaten egg yolks
• 3/4 cup brown sugar
• 1 1/2 cups canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1 envelope plain gelatine
• 1/4 cup cold water
• 3 stiffly beaten egg whites
• 1/4 cup granulated sugar
• 1 (9 inch) baked pie shell

Instructions

1. Combine first 7 ingredients.
2. Cook in double boiler until thick, stirring constantly.
3. Soak gelatine in cold water.
4. Mix into hot mixture.
5. Chill until partially set.
6. Beat egg whites; add sugar, and beat until stiff.
7. Fold into pumpkin mixture.
8. Pour into cooled pie shell and chill until set.
9. Garnish with whipped cream.