Pumpkin Chiffon Pie

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp butter

Filling

• 3 beaten egg yolks
• 3/4 cup brown sugar
• 1 1/2 cups canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1 envelope plain gelatine
• 1/4 cup cold water
• 3 stiffly beaten egg whites
• 1/4 cup granulated sugar

Directions

1. For the crust, combine ingredients, mix well and press into a 9 inch pie plate.
2. For the filling. combine eggs, sugar, pumpkin, salt, cinnamon, nutmeg and milk. Cook in double boiler until thick, stirring constantly.
3. Soak gelatine in cold water. Mix into hot mixture. Chill until partially set.
4. Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture.
5. Pour into cooled pie shell and chill until set.