2 tbsp. butter
3/4 c. graham cracker crumbs
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 envelope unflavored gelatin
1 (13 oz.) can evaporated skim milk (1 2/3 c.)
3 eggs, separated
1 (16 oz.) can cooked or canned pumpkin (2 c.)
1/4 tsp. cream of tartar
1 c. thawed whipped topping

Microwave (high) butter in 12 x 8 inch microwave-safe baking dish about 45 to 60 seconds or until melted. Mix in crumbs. Press into bottom of dish. Microwave (high) uncovered 1 to 1 1/2 minutes or until heated through, rotating dish once. Set aside.

Combine brown sugar, cinnamon, salt, nutmeg, ginger and gelatin in 2-quart microwave-safe mixing bowl; mix well. Stir in milk.

Microwave (high), uncovered, 3 to 3 1/2 minutes or until mixture boils, stirring once. Beat egg yolks slightly. Beat in a small amount of hot milk mixture. Return all of the mixture to hot milk, blending thoroughly.

Microwave (high), uncovered, 1 to 1 1/4 minutes or until bubbly around edge, stirring twice. Blend in pumpkin. Cool until mixture mounds slightly, about 1 hour.

Beat egg whites with cream of tartar until soft peaks form. Fold into pumpkin mixture. Fold in whipped topping. Pour over crust; spread evenly. Refrigerate until set, about 4 hours.