3 egg yolks
1/2 c. sugar
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. (1 envelope) unflavored gelatin
1/4 c. water (cold)
3 stiffly beaten egg whites
1/2 c. sugar
1 baked 9-inch pastry shell with walnut crust

Beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until thick. Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar into pumpkin mixture. Let mixture cool slightly. Pour cooled mixture into cooled baked shell and chill. Serve with sweetened whipped cream.

Walnut Crust:

1/2 c. finely chopped walnuts
1/3 c. firmly packed brown sugar
3 tbsp. butter

Mix all ingredients with fork. Put in baked pie shell and broil 1 minute 3 levels down from top of oven.