1 env. unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 c. milk
2 eggs, separated
1 c. canned pumpkin
1/4 c. sugar
1/2 c. whipping cream, whipped
1 (9-inch) graham cracker crust

Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in pan. Stir in milk, slightly beaten egg yolks and pumpkin. Cook and stir over medium heat until mixture boils and gelatin dissolves.

Remove from heat and chill until partially set. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat to stiff peak. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill until firm.