Pumpkin Chiffon Meringue Pie

-1 1/4 c. canned pumpkin -toasted almonds 1/2 c Brown sugar, firmly packed 2 1/4 ts Ginger (optional) -egg whites 2 Egg yolks, slightly beaten 1 1/2 ts Salt 1/4 c. sugar -baked 9-inch meringue shell 1/2 ts Cinnamon 1/2 c. heavy cream

Kitchens 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 2-3 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. ories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C