1 env. gelatin
1/4 c. cold water
3 eggs
1 c. sugar
1 1/4 c. pumpkin
2/3 c. milk
1/2 tsp. each of ginger, salt, cinnamon & nutmeg

Beat egg yolks slightly and add 1/2 the cup of sugar, pumpkin, milk and seasonings. Cook in double boiler until custard consistency, stirring constantly. Soften gelatin in cold water and dissolve in hot custard. Cool, and when mixture begins to thicken fold in stiffly beaten egg whites with remaining 1/2 cup sugar. Turn into baked pie shell or crumb crust and chill. May be garnished with whipped cream just before serving.