1 env. unflavored gelatin
1/4 c. water
1/2 c. canned pumpkin
1/2 c. light brown sugar
1/8 tsp. salt
3 egg yolks
1 tsp. ginger
1 tsp. grated orange rind
1 c. mashed bananas (2)
3 egg whites
Dash salt
1/4 c. light brown sugar
1 (9 inch) baked pie shell
1 sliced banana

Soften gelatin in cold water. Mix pumpkin, 1/2 cup brown sugar, salt and egg yolks in saucepan. Quickly cook and stir over medium heat until thickens. Add softened gelatin and stir to dissolve. Beat in ginger, orange rind and mashed banana. Chill until mixture begins to thicken, stirring occasionally.

Beat egg whites with salt until stiff. Add 1/4 cup brown sugar and beat until mixture stands in soft peaks. Fold into thickened banana mixture. Spoon into baked shell and chill until firm. When ready to serve garnish with sliced banana "OR" chill slightly and spoon into sherbet glasses. Serve with whipped cream.

Makes 4 cups or 6-8 servings.