1 envelope gelatin
1/2 c. cold water
3 lg. eggs (separate whites and yolks)
1 1/2 c. pumpkin
1/2 c. milk
3/4 c. brown sugar, packed
1/2 tsp. salt
2 tbsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
3 lg. egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Soften gelatin in cold water. Combine egg yolks, pumpkin, milk, brown sugar, salt and spices in saucepan and bring to boil over low heat. Boil 1 minute, stirring constantly. Remove from heat. Stir in softened gelatin. Chill until partially set. Beat until smooth.

Add cream of tartar to egg whites and beat until stiff. Beat in 6 tablespoons sugar. Carefully fold the pumpkin mixture into the meringue. Pile into baked pie shell. Chill until set, 2 hours. Serve with whipped cream, if desired.