1 envelope unflavored gelatin
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
3/4 c. milk
2 slightly beaten egg yolks
1 c. canned pumpkin
2 egg whites
1/4 c. sugar
1/2 c. whipping cream, whipped
1 9-inch Graham cracker crust

Combine first 7 ingredients in saucepan. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat and chill until partially set.

Beat egg whites until soft peaks form. Gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill until firm.