3 beaten egg yolks
3/4 c. brown sugar
1 1/2 c. pumpkin
1/2 c. milk
1/2 tsp. salt
3 stiff-beaten egg whites
1/4 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 env. unflavored gelatin
1/4 c. cold water

Combine egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partially set. Beat egg whites; gradually add granulated sugar; beat stiff. Fold into gelatin mixture. Pour into graham cracker crust. Chill until set; garnish with whipped cream.