1 1/3 c. sifted flour
1 tsp. salt
1/4 c. finely chopped nuts
1/3 c. Wesson oil
3 tbsp. cold milk

1 tbsp. gelatin (unflavored)
1/4 c. cold water
3/4 c. brown sugar, packed
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/3 c. cooked or canned pumpkin
3 lg. egg yolks (save whites for meringue)
1/2 c. milk

PIE CRUST: Mix flour, salt and nuts. Add oil and milk. Stir and press into smooth ball. Flatten slightly, place between 2 sheets of waxed paper. Roll out on dampened table. Bake 13 to 15 minutes at 475 degrees.

PUMPKIN FILLING: Dissolve gelatin in cold water; set aside. Mix rest of ingredients in saucepan. Bring to boil over low heat. Boil 1 minute, stirring constantly. Take pan from heat, stir in softened gelatin. Chill until partially set.

FOR MERINGUE: Beat 3 egg whites, 1/4 teaspoon cream of tartar, and 6 tablespoons sugar. Beat pumpkin mixture until smooth and then gently fold in the meringue. Turn into baked pie shell. Chill about 2 hours. Garnish with whipped cream.