2 tsp. plain gelatin
1/4 c. cold water
1 1/4 c. pumpkin
1/2 c. milk
3 eggs, separated
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar

Soak gelatin in cold water for 5 minutes. In top of double boiler, place egg yolks, beaten slightly. Add 1/2 cup sugar, pumpkin, salt, spices and milk. Cook until thick, remove from fire. Add soaked gelatin and stir until dissolved, then cool. When it begins to thicken fold in stiffly beaten egg whites to which the other 1/2 cup has been added. Pour into graham cracker crust and chill. Top with whip cream and sprinkle with pecans.