3 egg yolks (save whites)
1/2 c. milk
1/2 c. sugar
1 1/4 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Mix all ingredients together and set aside. In saucepan mix 1 tablespoon (package) of unflavored gelatin with 1 cup of water and cook until thick. Add pumpkin mixture and cool in refrigerator.

Once cooled, fold in 3 stiffly beaten egg whites. Pour into baked pie shell. Top with Cool Whip. Refrigerate 3-4 hours before serving.