Grandma Kak's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

1 cool baked pie shell
1 Tbsp. Plain gelatin
1/4 cup cold water. Soak with gelatin.

1 cup brown sugar, well packed
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp all spice
1 1/3 cups cooked pumpkin
3 egg yolks
1/2 cup milk. (I use nonfat milk)

Meringue

3 egg whites beaten until they stand in peaks
1/4 tsp. cream of tartar
6 tablespoons (or less) granulated sugar

Add sugar gradually while beating.

Mix pumpkin, salt and spices in a double boiler
Beat egg yolks until light and lemon colored.
Add milk. Blend yolks and mild into pumpkin mixture.
Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.)
Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy.

Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped cream spread on top. Sprinkle with chopped walnuts or pecans.

I do not put any sugar in the whipped cream. It's fine that way.

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