Chiffon Pumpkin Pie

Directions

1. 1
   Soften gelatin in the 1/4 cup cold water; set aside.
2. 2
   Beat egg yolks after separating them.
3. 3
   Mix yolks, milk, brown sugar, salt, pumpkin and spices in a pot.
4. 4
   Cook on low heat about 10 minutes, stirring constantly.
5. 5
   Remove pot from heat and stir in gelatin mixture.
6. 6
   Cool.
7. 7
   Set in refrigerator to chill for about 1 hour. Beat egg whites until stiff peaks form; then gradually add the 1/2 cup granulated sugar to the egg whites, beating until glossy. Fold egg white mixture into the pumpkin mixture until well blended.
8. 8
   Turn into baked pie shell and cool in refrigerator for 3 hours.
9. 9
   Garnish with Cool Whip.