1 (9-inch) pie shell, baked (can use graham cracker)
3 egg yolks, beaten
4 egg whites
1 c. sugar, divided in half
1 c. milk
1 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. melted butter
1 tbsp. powdered gelatin
Whipped cream
Candied ginger

Place pumpkin in top of double boiler and cook 10 minutes. Add 3 egg yolks beaten, 1/2 cup sugar, 1 cup milk and stir. Add salt, ginger, cinnamon, nutmeg and melted butter and cook to custard consistency (to coat wooden spoon). Stir to vent steam occasionally. Cool for about 15 minutes and add gelatin dissolved in 1/4 cup of cold water and add to pumpkin mixture.

Chill in bowl. When mixture begins to congeal, fold in egg whites that have been beaten until stiff with 1/2 cup sugar gradually added. Turn into pie shell. Chill until serving time. Garnish with snips of candied ginger on top of whipped cream. Sure to be a Thanksgiving dinner regular.