Pumpkin Chiffon Pie

Directions:

Beat together egg yolks and milk (set egg whites aside).

In a medium saucepan, mix unflavored gelatin, brown sugar, salt, nutmeg and cinnamon; blend in egg/milk mixture. Let stand 1 minute.

Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with whipped topping.