1 env. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar, divided
1 1/4 c. mashed pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1/2 c. milk
1 baked deep dish pie shell

Soften gelatin in water for 5 minutes; set aside. Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk in saucepan. Cook over low heat stirring until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved, cool.

When mixture begins to thicken, beat egg whites until stiff and beat in remaining 1/2 cup sugar. Fold into pumpkin mixture and chill until firm. Best if made a day ahead.