1 env. Knox gelatin
1 1/4 c. canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1/4 c. cold water
1/2 c. milk
1/2 tsp. ginger
1/2 tsp. salt
3 eggs

Add 1/2 cup sugar, spices, salt, pumpkin and milk to slightly beaten egg yolks. Cook until thick. Soften gelatin in cold water. Add to hot pumpkin mixture and mix. Cool. When it begins to thicken, add stiffly beaten egg whites to which the other half cup of sugar has been added. Pour into graham cracker shell. Chill. Serve with whipped cream.