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

Mix together beaten egg yolks, 1/2 cup sugar, pumpkin, milk, salt and spices. Cool until thick in double boiler. Soften gelatin in cold water, add to the hot pumpkin mixture. Mix well and cool.

When it begins to thicken, fold in egg whites, stiffly beaten to which other half of sugar has been added. Pour into baked shell. Chill and serve with whipped cream.