1 env. unflavored gelatin
2/3 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
9 inch pie shell
1/2 c. sugar
1 1/4 c. pumpkin
3 egg yolks
1/2 c. milk
3 egg whites
1/4 tsp. cream of tartar

Blend gelatin, brown sugar and salt and spices and pumpkin and egg yolks and milk in saucepan. Cook over medium heat, stirring constantly until it boils. Place pan in cold water until mixture mounds when dropped from spoon. Fold into a meringue of egg whites and sugar and cream of tartar. Pour into crust. Chill for 2 hours.