1 env. unflavored gelatin
3 eggs, separated
1 1/4 c. mashed, cooked or canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. cold water
1/3 c. sugar
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/4 c. powdered sugar

FESTIVE FILLING:

1 1/2 c. powdered sugar
1/2 tsp. cinnamon
1 baked pie shell
1 c. whipping cream
1/2 tsp. vanilla

Add gelatin to cold water, set aside to soften. Beat egg yolks slightly; add sugar and continue beating until well mixed. Add pumpkin, milk, salt, cinnamon, ginger and spices. Mix thoroughly. Cook over medium heat, stirring until it boils. Boil 2 minutes. Continue stirring. Remove from heat, add softened gelatin and stir, until dissolved. Set aside to cool.

Make festive filling. Sift and measure 1 1/4 cups powdered sugar, whip cream until it stands in peaks. Add powdered sugar, cinnamon and vanilla. Gently mix or stir until mixture is stiff. Set in refrigerator until ready to use. Beat egg whites until light and fluffy. Add the 1/4 cup powdered sugar. Beat until stiff not dry. Without washing beaters, beat cooled pumpkin mixture until smooth, then gently fold into egg whites. Pour about half into pie crust, spread evenly.

Use about 1/2 cream filling spread a layer about 1/4 inch thick over pumpkin layer. Pile remaining pumpkin filling on top. Chill about 2 hours, top with remaining cream filling.