1/2 c. sugar
1 1/2 c. pumpkin (cooked or canned)
1 1/2 tbsp. cinnamon
1/2 tbsp. ginger
1/4 tbsp. nutmeg
1/2 tsp. salt
1/2 c. evaporated milk
1 tbsp. gelatin
3 egg whites
1/2 c. sugar

Cook all ingredients, except gelatin, egg whites and sugar, over hot water until thickens, about 10 minutes, stirring constantly. Soften 1 tablespoon of gelatin in 1/4 cup of cold water; allow to stand about 5 minutes and then add to pumpkin mixture. Cool and beat until stiff, but not dry, while adding the whites of 3 eggs and 1/2 cup sugar. Fold into cold, 9-inch pie shell and chill until firm. Add whipping cream when serving.