Pumpkin Chiffon Pie

  • 2 envelops Knox gelatin
  • 1 cup brown sugar
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 3 egg yolks
  • 1 1/4 pumpkin puree
  • 2 cups whole milk
  • Mix above ingredients well and cook over low heat stirring frequently until
    boiling.
  • Remove from heat and cool.
  • Beat 3 egg whites with cream of tartar until stiff peaks form.
  • Gently fold in pumpkin mixture with the egg whites.
  • Place in precooked deep dish pie crust and refrigerate.
  • Top pie with whipped cream.