Pumpkin Chiffon Pie

Ingredients:
1 9" pie shell
1 tbsp gelatin
1/4 c. of cold water
3/4 c. brown sugar (packed)
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 1/3 c. pumpkin
3 large eggs
1/2 c. milk
1/4 tsp cream of tartar
6 tbsp sugar

Prepare the pie shell according to directions (or try a Ginger Cookie Crust).
Combine the gelatin and cold water.  Set aside.
Separate the eggs.  Make sure NO yolk gets in with the whites.
In a saucepan, combine all of the remaining ingredients except the egg whites, the cream of tartar and sugar.
Cook over low heat, stirring continually until it has boiled for one minute.
Remove from heat and stir in softened gelatin.
Cool in refrigerator while making the meringue.
With mixer on highest speed, beat egg whites and cream of tartar.  Gradually add sugar until meringue is thick and holds stiff peaks.
Fold cooled filling into meringue and spoon into the pie shell.
Refrigerate until served.