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PUMPKIN CHIFFON PIE

9 inch Graham Cracker Pie crust
1/2 cup packed brown sugar
2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

In small saucepan, stir together brown sugar, gelatin, salt, ginger, cinnamon, and nutmeg. Blend pumpkin, egg yolks and milk;stir into brown sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold pumpkin mixture into meringue. Pile into pie shell. Chill at least 3 hours or until set. Garnish with whipped cream.