Pumpkin Chiffon Pie

Ingredients:

• 1 envelope Knox’s unflavored Gelatin (mix with ¼ cup cold water and set aside)
• ¾ cup brown sugar
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon allspice
• 1 1/3 cup pumpkin puree
• 3 eggs beaten
• ½ cup milk
• 3 egg whites
• ¼ cup white sugar
• 1 heaping teaspoon cream of tarter

Directions:

1.  Bake pie crust.
2. Mix gelatin with water and set aside.
3. In the top of a Double Boiler mix: Brown sugar, Salt, Cinnamon, Ginger, Allspice, Pumpkin
4. Mix 3 eggs with milk until smooth and add to above mixture.
5. Cook mixture over boiling water for 10 minutes.
6. Stir in softened gelatin and beat all together.
7. COOL mixture.
8. While mixture is cooling, make meringue from 3 egg whites, ¼ cup white sugar, and cream of tarter.
9. Once mixture has cooled, fold in meringue and pour into baked pie crust.
10. Place in refrigerator and enjoy later!