Pumpkin Chiffon Pie

Mix and set aside:
2 Tbs Gelatin
1/2 C. Cold water

Cook on low heat:
1/2 tsp Salt
3/4 c. Brown Sugar
2 tsp Cinnamon
1/2 tsp. Ginger
1/2 tsp. Allspice
1/2 tsp. Cloves
1/2 tsp. Nutmeg
3 Large Egg yolks (don't get rid of the whites)
1/2 c. Milk
1 1/3 c. Mashed pumpkin

Boil 1 min. Remove ffrom heat and stir in softened gelatin. Cool until partially set. beat until smooth. ( container must not be warm...set side till its cooled completly)

Beat to stiff peak:
3 egg whites
1/4 tsp Cream of Tarter
1/2 C. Sugar

Fold in meringue into cool pumpkin mix. Pile into cooled, baked pie shells. Refrigerate 2 hours before eating.

Makes 2 Pies 1 for dessert and 1 for breakfast!