3 beaten egg yolks
3/4 c. brown sugar
1 1/2 c. cooked or canned pumpkin
1/2 c. milk
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tbsp. unflavored Knox gelatin (1 envelope)
1/4 c. cold water
3 stiffly beaten egg whites
1/4 c. granulated sugar

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partially set. Beat egg whites, gradually add granulated sugar, beat stiff. Fold into gelatin mixture. Pour into graham cracker crust. Chill to set. Garnish with whipped cream.

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs (18 graham crackers), crushed fine
1/3 c. sugar
1/2 c. melted butter

Mix until crumbs are moist. Press crumb mixture firmly in greased 9 inch pie pan. Chill to set, 45 minutes. This is a light dessert after a big Thanksgiving dinner.