1 env. unflavored gelatin
3/4 c. light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1/4 c. water
3 eggs, separated
1 1/2 c. cooked pumpkin
1/4 c. granulated sugar
Baked 9 inch pie shell
Whipped cream

Mix gelatin, brown sugar, salt, cinnamon, and nutmeg together in the top of a double boiler. Stir in milk and water. Beat in egg yolks with a fork or a whisk, then the pumpkin; mix well. Cook over boiling water, stirring often - especially around sides of pan - until gelatin dissolves and mixture is heated (10 minutes). Remove from heat; chill until mixture mounds when dropped from a spoon. Beat egg whites until stiff but not dry; gradually beat in granulated sugar until very stiff. Fold in gelatin mixture. Turn into a 9 inch baked pie shell. Chill until firm. Just before serving, garnish with whipped cream.

Suggestion: This pie may be made a few days ahead of the day to be served and frozen (without the whipped cream garnish). To thaw, allow to stand at room temperature for 3 hours.

Favorite Thanksgiving dessert.