Pumpkin Chiffon Pie

1 Envelop unflavored Gelatin
1/2 Cup Brown Sugar firmly packed
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ginger
1 1/4 Cup Evaporated Milk
2 Eggs Separated
1 1/2 Cup Cooked or Canned Pumpkin
1/4 tsp Cream of Tartar
1/4 Cup Sugar
9 inch Baked Pie Shell

Mix gelatin, brown sugar, salt and spices in top of double boiler. Stir in evaporated milk and egg yolks, mix well. Place over boiling water and cook stirring occasionally until gelatin dissolves and mixture thickens slightly about 6 minutes. Remove from heat stir in pumpkin cool until mixture is chilled and mounds dropped from a spoon. Beat egg whites until foamy. Add cream of tartar and beat until stiff, but not dry.

Gradually add sugar and beat until stiff. Fold into pumpkin mixture, turn into prepared crust. Chill until firm if desired garnish with whipped cream and nutmeg.