Charlie's Pumpkin Chiffon Pie

Ingredients

Cooking Directions

In a small oven proof bowl, sprinkle gelatin over water. Place bowl over small pot of simmering water until dissolved.

In a medium saucepan, cook together the brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7 to 10 minutes, stirring constantly with a wire whisk until mixture boils and thickens.

Remove from heat and add gelatin and mix thoroughly. Cool for at least 15 minutes.

In a large bowl beat egg whites with sugar until soft peaks form and fold into the cooked mixture.

Put mixture in shell and refrigerate overnight. Serve with whipped cream.