Pumpkin Chiffon Pie

1 baked & cooled deep dish pie crust (Pillsbury Refrigerated Pie Crust --
see
package directions),

1 env. unflavored gelatin
1/4 cup cold water
3/4 cup packed light brown sugar
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. instant coffee (optional)
1 1/3 cup canned pumpkin
3 egg yolks (well beaten & lemon color)
1/2 cup milk
3 egg whites
6-7 Tbsp. sugar

Soften the gelatin in 1/4 cup cold water. In double boiler mix brown
sugar,
salt, cinnamon, ginger, allspice, pumpkin, beaten egg yolks and milk. Cook
over
boiling water (stirring frequently) until mixture thickens, about 10
minutes.
Remove from heat.

With rotary beater, beat the softened gelatin into pumpkin mixture. Cool
mixture thoroughly in refrigerator until mixture begins to set. While
cooling, make stiff meringue of egg whites and the 6-7 tablespoons sugar.
Fold cooled pumpkin mixture into meringue. Pile high into pie crust.
Refrigerate overnight and serve with whipped cream. Do Not Double Recipe.
If you want 2 pies, make them separately.

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