Grandma Joan's Pumpkin Chiffon Pie

My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.

• Ready In: 30 mins
• Yields: 1 pie

Ingredients

• 1  cup brown sugar
• 3  egg yolks
• 3⁄4 cup pumpkin
• 1⁄2 cup milk
• 3  egg whites (beaten to a pulp)
• 1 (1/4ounce) envelope  knox gelatin
• 2  teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon salt
• 2  tablespoons sugar
• 1⁄2 cup cold water
• 1  pie shell

Directions

1. Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.