Pumpkin Chiffon Meringue Pie

Directions

Combine gelatin, brown sugar, salt, and spices in top of double boiler.

Stir in egg yolks, milk, and pumpkin.

Cook over hot water 5 minutes, stirring constantly.

Remove from heat; chill until slightly thickened.

Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture.

Fold in whipped cream and almonds.

Turn into cooled meringue shells.

Chill about 2 to 3 hours, or until firm.

Garnish with meringue mounds.

MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells.

Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet.

Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan.

Bake shell and meringues as directed on package.

Cool.