Pumpkin Chiffon Pie

1. In a small cup sprinkle gelatin over ¼c. of cold water to soften.

2. In a saucepan, mix together the brown and granulated sugars, egg yolks, milk, pumpkin, and spices. Cook over medium heat, stirring until it boils. Boil 1 minute. remove from heat. Stir in softened gelatin. Cool. when partially set, beat until smooth.

3. In a chilled mixing bowl with chilled beaters, beat 3 large egg whites, ¼ tsp cream of tartar, gradually adding 6 tbsp sugar. Beat until egg whites for stiff peaks.

4. Carefully fold pumpking mixture into egg white meringue. Pour into Graham cracker ready crust. Chill until set (around 2 hours). Servie with whipped cream, or Cool Whip.