1 env. unflavored gelatin (1 tbsp.)
2/3 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 c. mashed cooked or canned pumpkin
3 egg yolks
1/2 c. milk
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
Baked 9-inch pie shell

Blend first 9 ingredients in saucepan. Cook over medium heat, stirring constantly, until it boils. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon.

Make a meringue of egg whites, cream of tartar, and sugar. Fold pumpkin mixture into meringue until smooth. Pour into cooled crust. Chill until set, 2 hours. Garnish with whipped cream if desired.