Mom's Pumpkin Chiffon Pie

1 pie crust

1 tablespoon gelatin

1/4 cup cold water

1 1/2 cups canned pumpkin

1 cup brown sugar

3 egg -- separated

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/2 teaspoon salt

2 tablespoons granulated sugar

1 tablespoon orange rind -- grated

1/2 cup heavy cream

Bake pastry shell.

Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken.

Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.

Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream.