1 env. unflavored gelatin
1/4 c. cold water
1 c. sugar
3 tbsp. cornstarch
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1 c. canned pumpkin (equal to 1 1/2 c.)
1 c. evaporated skim milk
2 tsp. butter
4 egg whites (only)
1/4 c. chopped pecans

Soften the gelatin in cold water. Combine 1/2 cup sugar, cornstarch, ginger, nutmeg and cinnamon. Add pumpkin and milk. Mix well. Cook over medium heat until thickened, stirring constantly. Add gelatin mixture and butter, stirring until dissolved. Cool until partially set.

Beat egg whites until soft peaks. Add remaining 1/2 cup sugar and continue beating until stiff. Fold into cooled pumpkin mixture. Place in 9 inch pie shell. Garnish with finely chopped pecans and refrigerate. Serve chilled.