Recipe for cooking pumpkin chiffon pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Pumpkin Chiffon Pie

3 beaten egg yolks
3/4 c. brown sugar
1 1/2 c. canned pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1 env. plain gelatin
1/4 c. cold water
3 stiffly beaten egg whites
1/4 c. sugar
1 (9-in.) baked pie shell

Combine first 7 ingredients. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water. Mix into hot mixture. Chill until partially set. Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture. Pour into cooled pie shell and chill until set. Garnish with whipped cream.