Pumpkin Chiffon Pie

Graham cracker crust

1 1/2 c. crumbs
1/4 c. sugar
8 oz melted margarine

Mix and press into bottom and sides of 10" pie plate or 9"  spring form
Bake at 350 for 10 min. then chill

1 envelope plain gelatin
3/4 c. brown sugar
1/4 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
14 oz. caned or cooked pumpkin
1/2 c. milk
2 egg yolks

combine in a pan and stir over medium heat until it boils then chill until it
mounds when dropped from a spoon.
Beat 2 egg whites
         1/3 c, sugar
Fold into pumpkin mixture.
Fold in  1/2 c. sour cream
             1 t. grated orange rind
Spread into crust and chill.  Decorate with wiped cream and preserved ginger