Pumpkin Chiffon Pie

Ingredients

3 Roberts Eggs, separated 1/2 cup brown sugar 1 1/2 cups canned pumpkin 1/2 cup Roberts Milk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon unflavored gelatin 1/4 cup cold water 1/4 cup granulated sugar 1-9 inch baked crust Sweetened Whipped Cream

Preparation

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices; cook in the top of a double boiler over simmering water, stirring constantly, until thickened. Soften gelatin in cold water; stir into pumpkin mixture. Chill until slightly thickened. Using clean beaters, beat egg whites until soft peaks form: gradually add granulated sugar, beating until stiff peaks form; fold into pumpkin mixture. Spoon filling into baked pie crust and chill until firm. Serve topped with Sweetened Whipped Cream. (Keep refrigerated.)

Yield: one 9 inch pie