Pumpkin Chiffon Pie

1. 1

   Combine in saucepan the brown sugar, salt, cinnamon, nutmeg and ginger.

2. 2

   Add egg yolks with milk, then add gelatin. Cook and stir until mixture comes to a boil.

3. 3

   Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned.

4. 4

   Test often so it won't be too stiff. Beat egg whites until they peak. Gradually add 1/2 cup sugar.

5. 5

   Fold pumpkin mixture into egg white mixture. Turn into prebaked pie crust.

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