1 c. dark brown sugar
1 1/2 c. cooked pumpkin
1/2 c. milk
3 egg yolks, beaten
1 tsp. cinnamon
1/2 tsp. cloves, scant
1/2 tsp. ginger
1/2 tsp. salt
1 env. Knox plain gelatin in 3 tbsp. cold water
3 stiffly beaten egg whites
2 tbsp. sugar

Bring sugar in milk to a boil. Add pumpkin and spices that had been blended together. Add carefully beaten egg yolks. Stir well. Add gelatin dissolved in water. Cook, stirring constantly, until thick and done, 5-10 minutes. When cool and beginning to set fold in stiffly beaten egg whites and sugar.

Pour into baked 9 inch pastry shell and chill in refrigerator several hours or overnight. Serve with sweetened whipped cream.