1 tbsp. plain gelatin
4 eggs, separated
1 1/4 c. pumpkin
1/4 tsp. salt
1/2 tsp. ginger
1 c. cream whip Cool Whip (soften in cold water)
1/2 c. cold water
3/4 c. brown sugar, packed
1/2 c. milk
1/4 tsp. cinnamon
1/2 c. sugar

Beat yolks and brown sugar until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until thickened (stirring). Add gelatin, stirring some. Cool and beat whites until stiff and fold in 1/2 cup sugar. Then fold in pumpkin custard (cover with chipped pecans if desired). Refrigerate.