1 env. plain gelatin
3 eggs, separated
1/2 c. sherry wine
1 c. sugar
1/2 tsp. cinnamon
1 (9 inch) baked pastry shell
1/4 c. cold water for gelatin
1 c. strained cooked canned pumpkin
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger

Beat egg yolks slightly in top of double boiler and stir in pumpkin, sherry, 1/2 cup of the sugar, salt and spices. Cook over boiling water, stirring constantly for 5 minutes. Remove from heat and add gelatin and stir until dissolved. Chill.

When mixture begins to thicken, fold in egg whites which have been beaten stiff (add remaining 1/2 cup sugar gradually while beating egg whites). Turn into baked pie shell and chill for several hours. Top with whipped cream just before serving (optional).