1 (9") baked pie shell
1 can (1 1/2 c.) pumpkin
1/2 c. brown sugar
1/2 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 egg yolks
2 egg whites
1 env. unflavored gelatin
1/2 c. cold water
1/4 c. granulated sugar
8 oz. Cool Whip

Mix pumpkin, brown sugar, milk, salt, spices and egg yolks, blending well. Cook over medium heat, bringing to boil; stirring constantly, cook until slightly thickened. Dissolve gelatin in cold water and add to cooked mixture. Add sugar gradually while beating egg whites; when stiff, fold into Cool Whip. Fold egg white and Cool Whip mixture into cooled pumpkin mixture; pour into baked pie crust; refrigerate.