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

Beat egg yolks; add 1/2 cup sugar, pumpkin, milk, salt and spices. Mix well. Cook over medium heat in double boiler, until thick. Pour cold water in bowl, sprinkle gelatin on top. Add to hot mixture, mix thoroughly, then cool.

When mixture is cool and begins to thicken, beat egg whites until stiff and fold into pumpkin mixture with the remaining 1/2 cup sugar. Mix. Pour into baked pie shell. Chill. Garnish with whipped cream when served.