3 eggs, separated
1 c. sugar
1 1/4 c. pumpkin
1/2 c. milk
1 env. gelatin
1/4 c. water
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cream of tartar
Graham cracker crust

Beat egg yolks. Add 1/2 cup sugar, pumpkin, milk, salt and spices. Add 1/4 cup water and gelatin envelope. Cook, stirring constantly, until it comes to a boil. Cook one minute longer. Cool. Beat egg whites and cream of tartar until fluffy. Add 1/2 cup sugar. Beat until forms peaks. Fold into cooled pumpkin mixture. Pour into graham cracker crust. Chill 2 - 3 hours.