1 env. unflavored gelatin
3/4 c. light brown sugar
1/2 tsp. ground cinnamon
1 (16 oz.) can pumpkin puree
1/2 c. skim milk
3 eggs, separated
2 tbsp. finely chopped candied ginger
2 tsp. grated orange rind
1 egg white
2 tbsp. granulated sugar

1. Combine gelatin, brown sugar and cinnamon in medium size saucepan. Blend in pumpkin and skim milk. Cook over medium heat, stirring constantly until mixture just comes to boiling, but do not let boil. Remove from heat.

2. Beat 3 egg yolks in small bowl. Blend in about 1/2 cup of hot pumpkin mixture; then stir back into saucepan. Heat over medium heat, stirring constantly, 1 minute longer. Do not boil. Pour into large bowl. Stir in candied ginger and orange rind.

3. Place bowl in pan of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when spooned.

4. Beat the 4 egg whites in medium size bowl until soft peaks form. Gradually beat in granulated sugar until meringue forms stiff, but not dry, peaks.

5. Fold meringue into pumpkin mixture. Pour into 6 cup glass serving bowl. Chill, covered, up to 4 hours.