My mom made this wonderful pumpkin pie every Thanksgiving.  We looked forward to it every year, that is, except for the time my two older brothers sneaked into the patio and ate the pies before Thanksgiving! It’s much lighter than the “normal” pumpkin pie, so it’s perfect after a large meal.

1 baked 9 or 10 inch pie shell
1 envelope unflavored gelatin
¾ cup firmly packed brown sugar
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
½ cup milk
3 eggs separated
¼ cup water
1 ½ cup canned pumpkin
¼ cup sugar
whipped cream or Redi Whip

Mix gelatin, brown sugar, salt and spices into saucepan. Stir in milk, water, egg yokes and pumpkin and mix well. If you mix the water, yokes and milk first and then add the pumpkin it blends easier. Cook over medium heat, stirring constantly until gelatin is dissolved and mixture is heated through, about ten minutes. When it bubbles, it spatters, so be careful. When mixture is thick enough to coat spoon, remove from heat. Cover with wax paper to prevent mixture from forming a “skin” and chill, stirring occasionally. Beat egg whites until stiff. Beat in ¼ cup sugar. Fold gelatin mixture into the beaten egg whites. Turn into baked crust. Chill until firm and top with whipped cream before serving. Yum!

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