Chiffon Pumpkin Pie

Melissa Gardner

**I always double this recipe when making it… it’s too good for just one pie! :)**

Ingredients:
1 tbsp Gelatin
¼ cup cold Water
¾ cup Brown Sugar
½ tsp Salt
½ cup Milk
½ tsp. Ground Ginger
½ tsp. Allspice
1 1/3 cup canned Pumpkin
2 tsp. Cinnamon
3 large Egg Yolks (save whites)
¼ tsp. Cream of Tartar
6 tbsp Sugar
1 Deep Dish Frozen Pie Crust

Dissolve gelatin in cold water. Mix the rest of the ingredients in a saucepan. Bring to a boil over low heat. Boil 1 minute, stirring constantly. Take from heat. Stir in softened gelatin. Chill until partially set. Beat until smooth. Carefully fold into a meringue of egg whites, cream of tartar and sugar. Pour into a baked pie shell. Chill until set (2 hours). Garnish with whipped cream.