12 Lady Fingers
2 env. unflavored gelatin
1 1/2 c. firmly packed light brown sugar
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 c. undiluted evaporated milk
5 eggs, separated
1/2 tsp. cream of tartar
3 c. canned pumpkin
1/2 c. granulated sugar
Whipped cream

1. Split Lady Fingers, cut off one end and place rounded side up around sides of an 8-inch springform pan.

2. Mix together gelatin, brown sugar, salt and spices, in top of a double boiler. Stir in evaporated milk and egg yolks. Mix well.

3. Place over boiling water and cook, stirring constantly, until gelatin dissolves and mixture is heated through - about 10 minutes.

4. Remove from heat, add pumpkin and chill until mixture mounds when dropped from a spoon.

5. Beat egg whites until foamy, add cream of tartar and beat until stiff, but not dry.

6. Fold gelatin mixture into egg whites.

7. Turn into prepared pan and chill until firm.