Pumpkin Chiffon Pie

1 envelope unflavored gelatin
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon cloves
1 teaspoon cinnamon
3/4 cup evaporated milk
3 eggs, separated
1 1/4 cups canned pumpkin
1 (9-inch) baked graham cracker pie crust, or pastry pie shell

Combine gelatin, 1/2 cup of the brown sugar, salt and spices in medium-sized saucepan. Stir in cold evaporated milk and egg yolks.  Blend well.

Place over low heat and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly, about three minutes.  Remove from heat and stir in pumpkin, mixing thoroughly.

Chill, stirring occasionally until mixture mounds when dropped from a spoon, about one hour.

Beat egg whites until stiff, but not dry.  Gradually add remaining 1/4 cup sifted brown sugar and beat until stiff.  Fold in pumpkin mixture.

Turn into pie shell.  Chill until firm, 4 to 6 hours or overnight.

Graham Cracker Crust:

1 1/4 cups graham-cracker crumbs (about 20 square crackers)
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup melted butter or margarine

Combine crumbs, sugar and spices in mixing bowl.

Stir in melted butter until blended thoroughly.

Pack mixture firmly in a 9-inch pie plate and press firmly to bottom and sides, bringing crumbs evenly up to rim.

Bake in a moderate oven, 350 degrees, for eight minutes.  Cool.