This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Pumpkin Chiffon Pie
Two envelopes unflavored gelatin
One-quarter cup cold water
Two eggs, separated
One and one-half cups canned pumpkin
One cup milk
Three-quarters cup firmly packed brown sugar
Two tsps. pumpkin pie spice
One-half tsp. salt
One-half pint (one cup) whipping cream, whipped
One nine-inch graham cracker crumb crust
Soften gelatin in cold water. Beat egg yolks. Add pumpkin milk, one-half cup brown sugar, spice and salt to yolks. Cook over low heat, stirring constantly, until thickened. Add gelatin; stir to dissolve. Chill until mixture thickens.
Beat egg whites until they hold soft peaks. Add remaining one-quarter cup brown sugar and continue beating until egg whites are stiff. Fold into pumpkin mixture, then fold in whipped cream. Pour into crumb-crust. Chill until firm.
Beat egg whites until they hold soft peaks. Add remaining one-quarter cup brown sugar and continue beating until egg whites are stiff. Fold into pumpkin mixture, then fold in whipped cream. Pour into crumb crust. Chill until firm.