3 egg yolks
1 c. sugar
1 1/4 c. pumpkin
1 tbsp. gelatin
1/2 c. milk
1/2 tsp. each salt, ginger, cinnamon, nutmeg
1/4 c. water
3 egg whites

Beat egg yolks with 1/2 cup sugar. Add pumpkin, milk and spices. Cook and stir in double boiler until thick. Add gelatin soaked 5 minutes in water and stir until gelatin is dissolved. Cool. When beginning to thicken, fold in egg whites, beaten with remaining 1/2 cup sugar. Pour into baked pie shell. Chill. Top with whipped cream. Makes 9-inch pie.