PUMPKIN CHIFFON PIE

I grew up eating this light and delicious pumpkin pie, as my mother did not like the "regular" kind. I make this every Thanksgiving. This is perfect for those who think they don't like pumpkin pie!

1 envelope unflavored gelatin, dissolved in 4 Tablespoons cold water
1 cup brown sugar
3 eggs, separated
1/2 cup milk
1-1/2 cups canned pumpkin (not pie filling)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
3 Tablespoons sugar

Soak gelatin in water for 5 minutes. Lightly beat egg yolks. Combine brown sugar, egg yolks, milk, pumpkin, and spices in heavy saucepan or double boiler. Cook and stir until thickened, about 10 minutes. Remove from heat and stir in gelatin mixture until gelatin is dissolved. Chill until mixture starts to set. Beat egg whites with 3 Tbs. sugar and fold into pumpkin mixture. Turn into pre-baked pie shell. Chill at least 3 hours. Serve with a generous dollop of whipped topping.

NOTE: I found that if you use the whole can of pumpkin, add 1 egg, 2 Tbsp. milk, 1/2 of another pack of gelatin and 1/4 cup extra brown sugar it will make 2 pies. This is what I do.
I use deep dish pie shells.