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Grandma Willey's Pumpkin Chiffon Pie

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Once you make this recipe, you'll never make another pumpkin pie again. It's light and creamy and big-time family favorite.

3 Tbsp. gelatin (plain)
3/4 c. cold water
1 1/2 c. rich (evaporated) milk
1 1/2 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 1/2 tsp. salt
9 egg yolks, beaten
9 egg whites
1 1/2 c. sugar
3 3/4 c. pumpkin

Mix gelatin and water and set aside. In a double boiler*, stirring constantly, mix milk, brown sugar, cinnamon, nutmeg, ginger, salt, and egg yolks. Cook until thick (pudding consistency). Add and stir in till melted the soaked gelatin. Add pumpkin.

Remove from heat and let stand until partially set. Beat until stiff, egg whites and sugar, then fold into pumpkin mixture and pour into shell. Makes two pies.

*If you don't have a double boiler, just cook on a slightly lower heat and stir constantly.

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