Chiffon Pumpkin Pie

Grandma Barb English, my Mother in Law, found this somewhere back in the 80’s and we never fail to have this on Thanksgiving day! This has to be the best Pumpkin Pie recipe I have ever tasted.

¾ cup Brown Sugar
1 envelope Knox unflavored gelatin
½ tsp salt
½ tsp nutmeg
¼ tsp ginger
1 tsp cinnamon
3 slightly beaten eggs
¾ cup milk
1¼ cup pumpkin (canned)
3 egg whites
⅓ cup sugar

Combine brown sugar, gelatin, salt and spices in a saucepan. Add egg yolks and milk and cook until boiling. Fold in Pumpkin. Refrigerate to cool. Beat together egg whites and sugar. Fold into pumpkin mixture. Put in graham cracker pie shell and refrigerate until well set. Serve with a dollop of cool whip or whipped cream on top.