3/4 c. light brown sugar
1 env. (1 tbsp.) plain gelatin
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, separated
1/2 c. milk
1 c. (#303) pumpkin
1 c. (1/2 pt.) dairy sour cream
1/4 c. granulated sugar
1 (10 inch) shell, baked

Combine brown sugar, gelatin, spices and salt in saucepan. Add beaten egg yolks, milk and pumpkin; mix well. Cook over medium heat, stirring constantly until gelatin dissolves, about 8 minutes.

Remove from heat and allow to cool slightly. Add sour cream and mix well. Beat egg whites until slightly stiff and gradually add granulated sugar, a tablespoon at a time, beating after each addition. Continue beating until stiff. Fold in cooled pumpkin mixture. Pour into baked pie shell and chill about 4 hours before serving.