3 egg yolks
1 c. sugar
1 1/4 c. cooked and canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. water
3 egg whites
1 tbsp. gelatin

Beat egg yolks with 1/2 cup sugar and add pumpkin, milk, and seasonings. Cook and strain double boiler until thick. Add gelatin soaked 5 minutes in water and stir until gelatin is dissolved. Cool. When beginning to thicken, fold in egg whites beaten until stiff with remaining sugar. Pour into pie shell. Chill; garnish with whipped cream or Cool Whip. Makes a 9 inch pie.