Pumpkin Chiffon Pie

This recipe comes from a Better Homes and Gardens' Cookbook. It was published in 1960!! I have had to use Duct tape to bind it back together. Mother used it ALL THE TIME. This pie was my all time favorite at Thanksgiving and it was a favorite of Heath's too (my nephew). My childhood friend (Stacy Bufkin James) was a big fan of this one also. It has a little "twist" on the normal pumpkin pie in that it is light and fluffy. Hope you enjoy....The pages of this book are worn and stained, almost beyond recognition....I can still see her propping it up on the kitchen round table to use it.

Pumpkin Chiffon Pie:

3/4 cup brown sugar

1 envelope unflavored gelatin

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

3 slightly beaten egg yolks

3/4 cup milk

1 1/4 cups canned or mashed, cooked pumpkin

3 egg whites

1/3 cup sugar

1 - 9" Graham Cracker crust ( a recipe was given for this crust....however....there was no such thing as Keebler's crusts back then, I'm sure...and Keebler's  works GREAT...)

In saucepan, combine brown sugar, gelatin, salt, and spices. Combine egg yolks and milk; stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill until mixture mounds slightly when spooned. (Test every now and then - don't let it get too stiff.) Beat egg whites until soft peaks form; gradually add sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill several hours until firm.