1/2 c. heavy cream
9-inch baked pastry shell
1 env. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1/2 tsp. ginger
1 1/4 c. pumpkin
1/2 c. milk
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Soften gelatin in cold water. Combine egg yolks and 1/2 cup sugar in saucepan. Beat until thick. Add pumpkin, milk, salt, cinnamon, nutmeg, and ginger. Cook over medium heat. Stir constantly until thicker. Remove from heat. Add softened gelatin. Stir until dissolved. Chill.

While chilling, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat to stiff peaks. Beat cream until stiff. Fold gently into gelatin mixture. Then fold in egg whites. Spoon into baked pie shell. Chill until firm, at least 4 hours. Garnish with whipped cream, if desired.