Pumpkin Chiffon Pie

• ¾ cup brown sugar
• 1 envelope unflavored gelatin
• ½ tsp salt
• ½ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ginger
• 3 slightly beaten egg yolks
• ¾ cup milk
• 1 ¼ cups canned or mashed pumpkin
• 3 egg whites
• 1/3 cup granulated sugar
• 1 9 inch pie crust or graham cracker crust

1. In saucepan, combine brown sugar, gelatin, salt, and spices.
2. Combine egg yolks and milk; stir till mixture comes to a boil.
3. Remove from heart; stir in pumpkin.
4. Chill till mixture mounds slightly when spooned. (Test every now and then - don't let it get too stiff.) Beat egg whites till soft peaks form.
5. Gradually add granulated sugar, beating to stiff peaks.
6. Fold pumpkin mixture thoroughly into egg whites.
7. Turn into crust.
8. Chill firm, garnish with whipped cream and you can drizzle caramel sauce over top of cream if desired.