1 1/2 c. flour
3/4 c. butter

Mix as pie crust and pat into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes. 1 c. sugar 1 c. milk 1 lg. can pumpkin (2 1/2 c.) 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cloves 2 env. plain gelatin in 1/2 c. water Scant c. of sugar

Combine pumpkin and spices. Beat egg yolks until very light. Combine yolks, sugar and milk; cook until thickened. Dissolve gelatin in cold water and add to the egg mixture, combine with the pumpkin and spices. Cool. Beat the 6 egg whites until stiff, add the scant cup of sugar gradually. Fold the egg whites and sugar into the cooled pumpkin mixture. Pour over baked and cooled crust and refrigerate. Serve with topping.