3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 1/4 c. cooked pumpkin
3/4 c. milk
3 eggs, separated
1/3 c. sugar
pastry for 1 (9-inch) pie, baked

In large saucepan, combine brown sugar, gelatin, salt, spices, pumpkin, milk and slightly beaten egg yolks. Cook over medium heat until thick, stirring often. Set aside to cool. Beat egg whites with sugar until stiff peaks form. Fold into pumpkin mixture. Pour into pie shell and refrigerate. Serve with whipped topping.