1 9" pie crust baked on graham cracker crust, baked
1 env. unflavored gelatin
2 tsp. pumpkin pie spice (my preference)
1/2 tsp. salt (optional, I didn't use it)
3 eggs, separated
1/2 c. milk
1 1/4 c. pumpkin (canned) I used (1 whole sm. can)
1/2 + 1/4 c. sugar

In the top of a double boiler stir gelatin and 1/2 cup sugar and pumpkin pie spice until well mixed. In a small bowl beat egg yolks and milk together. Stir into gelatin mixture with pumpkin. Cook over boiling water. Continue stirring frequently by about 20 minutes or until thickened. Refrigerate until cooled, but not set.

Beat egg whites until soft peaks form. Gradually beat in sugar and beat until stiff peaks form at high speed. Fold gently into pumpkin mixture. Pour into crust. It should heap. Chill until set. Serve with whipped topping. Makes 10 servings. Keep refrigerated.