3 eggs, separated
1 1/4 c. pumpkin
1/2 c. milk
1/2 tsp. salt
1 c. sugar
1/2 tsp. ginger
1 env. unflavored gelatin
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves
1 (9") baked pie shell

Combine slightly beaten egg yolks, 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick (or until it leaves the side of the pan). Stir while cooking over medium heat. Soften gelatin in water and add to hot pumpkin mixture. Mix thoroughly, off the heat. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added. Pour into pie shell and chill. Yield: 6 servings.