1 (9 inch) pie shell
1 tbsp. gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1 1/4 c. canned or cooked pumpkin
1/2 c. milk
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Prepare baked pie shell. Soak 1 tablespoon gelatin in 1/4 cup water. Beat slightly 3 egg yolks. Add: 1 1/4 c. pumpkin 1/2 c. milk 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg

Cook and stir these ingredients over, not in hot water until thick. Stir in the soaked gelatin until dissolved. Chill. Whip until stiff but not dry: 3 egg whites. When pumpkin mixture begins to set, stir in 1/2 cup sugar and fold in egg whites. Fill pie shell. Chill to set. Serve garnished with whipped cream.