1 (1 lb.) can pumpkin
4 eggs, separated
1 c. sugar
1/2 c. milk
1/4 c. water
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1 env. unflavored gelatin
1/2 tsp. nutmeg
1 9" gingersnap crust

Crust: Crush up gingersnap cookies and combine with butter to form crust.

Filling: Combine pumpkin, beaten egg yolks, 1/2 cup sugar, gelatin, milk, water, salt and spices. Cook over medium heat, stirring constantly until thickened. Cool.

Beat egg whites until frothy. Add remaining sugar a tablespoon at a time, beating. Fold egg whites into cooled mixture. Pour in pie shell. Chill. Top with sweetened whipped cream or Dream Whip.