1 env. gelatin
2/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 c. mashed cooked pumpkin
3 egg yolks
1/2 c. milk

Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in saucepan. Cook over medium heat, stirring constantly until it boils. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon. Fold into a meringue of egg whites, cream of tartar and sugar. Pour into a cold crust.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar