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Pumpkin Chiffon Pie

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3 egg yolks, beaten
cup brown sugar
1- cup cooked pumpkin
cup milk
teaspoon salt
1 teaspoon cinnamon
teaspoon nutmeg
1 envelope unflavored gelatin
3 egg whites
cup sugar
1 baked pie shell


Combine first 7 ingredients in top half of double boiler. Cook until thick, stirring constantly. Soften gelatin in cup cold water. Stir into hot mixture, stirring to dissolve. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill until set. Garnish with whipped cream.

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