3 eggs, separated
3/4 cup brown sugar
1 1/2 cups cooked or canned pumpkin
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 envelope unflavored gelatin (Knox)
1/4 cup cold water
6 tablespoons sugar
1 prepared graham cracker crust

Beat egg yolks and brown sugar until thick; stir in pumpkin, milk, salt and spices.

Cook in double boiler until thick.

Meanwhile, sprinkle gelatin into cold water, stirring until dissolved and set aside. After 5 minutes, stir into hot mixture. When dissolved, cool mixture until it begins to set.

Beat egg whites until fluffy. Add the 6 tablespoons granulated sugar gradually, beating well after each addition, until they hold stiff peaks.

Fold gently into the pumpkin mixture. Pour into graham cracker crust shell and refrigerate.

Serve with whipped cream or vanilla ice cream.

Submitted by: Christine Kinney