1 c. canned pumpkin
1/4 c. cold water
1 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
2 tbsp. melted butter
1 tbsp. Knox gelatin
3 eggs, separated
1 c. milk
1/2 tsp. ginger
1 tsp. cinnamon
1 graham cracker crumb pie crust

1. Heat the pumpkin in a saucepan until quite hot, stirring occasionally.

2. Combine the nutmeg, salt, ginger, cinnamon, milk, butter, 1/2 cup sugar, egg yolks (slightly beaten) in a bowl.

3. Add the mixture to the hot pumpkin in the saucepan. Cook this until it gets somewhat thick.

4. While you are cooking the pumpkin mixture, add the gelatin to the cold water and let it sit for 5 minutes. When the pumpkin mixture becomes thick, add the gelatin mixture to it. Cook further until the gelatin is dissolved.

5. Cool the pumpkin mixture until it begins to congeal slightly.

6. Beat the egg whites until they begin to stiffen. Add the remaining 1/2 cup of sugar gradually and beat until it is stiff enough to holds its shape.

7. Fold the egg white mixture into the cooled pumpkin mixture.

8. Pour this completed pumpkin mixture into the graham cracker pie crust and put into the refrigerator overnight. You can sprinkle any remaining graham cracker crumbs on top of the pie. It makes it look nice.

9. Remember, it does need to chill for a while, and overnight is best!