Sue's Ultra-Light Pumpkin Chiffon Pie

Ingredients

• 1 (9 inch)  deep dish pie shells or 12 tart shells
• 3/4 cup milk
• 1 tablespoon plain gelatin
• 1 1/3 cups plain pumpkin (NOT pie filling mix)
• 1 cup dark brown sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 3 egg yolks
• 3 egg whites
• 6 tablespoons white sugar

Directions

1. 1

   Bake the pie shell or tart shells according to package instructions, then cool.

2. 2

   In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.

3. 3

   Add pumpkin, brown sugar, spices and egg yolks.

4. 4

   Cook until mixture thickens, about 10 minutes.

5. 5

   Cool until mixture begins to set-about 20 minute.

6. 6

   Beat the egg whites, gradually adding the white sugar, until stiff.

7. 7

   With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.

8. 8

   Pile into pie crust or tart shells.

9. 9

   Refrigerate. Serve with whipped cream or Cool Whip.