Pumpkin Chiffon Pie

This recipe makes filling for 2 9 inch. pies.
Have ready a prebaked 9 in. pie crust or crumb crust as desired.

Dissolve 1 T., + 3/4 tsp. gelatin in 1 cup brown sugar.


1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinammon
1/2 tsp. nutmeg

Add 2 cups pumpkin.

Add 4 yolks beaten with 1/2 cup +2 T. milk.

Cook mixture, stirring constantly.
Cool in refrigerator in bowl until it mounds.

Fold in 4 beaten whites with 1/2 tsp. cream tartar and 1/2 cup + 2T. sugar

Pour into prebaked or crumb crust.