1 tbsp. plain gelatin (1 env.)
1/4 c. cold water
3/4 c. light brown sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1-1 1/4 c. cooked or canned pumpkin
1/2 c. milk
3 eggs, separated
3 tbsp. white sugar

Soften gelatin in cold water. In top of double boiler add: Pumpkin, milk, beaten egg yolks, brown sugar, salt and spices. Cook over hot water until thickened, stirring constantly. Add softened gelatin and cool.

Fold egg whites beaten with 3 tablespoons sugar into pumpkin mixture. Pour into baked shell and chill (overnight). Top with whipped cream, if desired.