If you like pumpkin, here is a much lighter version of pumpkin pie and really tasty!

Pumpkin Chiffon Pie

Bake a 9 inch pie shell

Blend well in a saucepan:
1 envelope unflavored gelatin
2/3 cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 ¼ cups mashed cooked pumpkin (canned is ok)
3 egg yolks
½ cup milk

Cook over medium heat, stirring all the time to keep it from sticking. Cook til it comes up to a boil, and then remove from heat. Place pan in cold water and cool til mixture mounds up a little when dropped from a spoon.

Make a meringue:
Beat 3 egg whites til glossy and then gradually beat in ½ cup of sugar

Fold pumpkin mixture into meringue. Then pour into the pie crust and chill for a couple hours. Best with some whipped cream!