Chiffon Pumpkin Pie

Soften gelatin in the 1/4 cup cold water; set aside.

Beat egg yolks after separating them.

Mix yolks, milk, brown sugar, salt, pumpkin and spices in a pot.

Cook on low heat about 10 minutes, stirring constantly.

Remove pot from heat and stir in gelatin mixture.

Set in refrigerator to chill for about 1 hour. Beat egg whites until stiff peaks form; then gradually add the 1/2 cup granulated sugar to the egg whites, beating until glossy. Fold egg white mixture into the pumpkin mixture until well blended.

Turn into baked pie shell and cool in refrigerator for 3 hours.

Garnish with Cool Whip.