Pumpkin Chiffon Pie

from Boots Fenton

5 eggs, separated
2 1/2 c pumpkin
1 c white sugar
2 T. gelatin
1 c whole milk
1 c brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. ginger

Combine egg yolks, pumpkin, 1/2 cup of white sugar, milk, brown sugar and spices, heat until thick. Stir. Add gelatin in 1/2 cup cold water. Cool. Fold in egg whites (stiffly beaten) with rest of white sugar (1/2 cup). Pour into pie crusts.

Topping:

1/2 pt. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

Whip cream until almost stiff. Add sugar and vanilla and beat until cream forms peaks. Sprinkle 3/4 teaspoon gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream. Chill.