Pumpkin Chiffon Pie

3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
3 slightly beaten egg yolks
3/4 c. milk
1 1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. sugar
19 inch graham-cracker or regular crust

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 s oft peaks form. Gradually add white sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Garnish with whipped cream.

This is the traditional pumpkin pie recipe at the Hickman's house.