2 (9-inch) pie shells
1 lg. can Libby pumpkin
2 tbsp. gelatin
1/2 c. cold water
1 c. canned milk
2 c. sugar
4 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt

Add to 4 beaten egg yolks, 1 cup sugar, pumpkin, milk, salt and spices. Cook until thick. Add gelatin soaked in cold water. When thick, fold in beaten egg whites with 1 cup of sugar. Pour into baked pie shell and refrigerate overnight.