3/4 c. brown sugar
1 env. gelatin
1/2 tsp. salt
1/2 tsp. nutmeg
3 egg yolks (slightly beaten)
1 1/4 c. canned or mashed pumpkin
3 egg whites
1/3 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. ginger
3/4 c. milk

In saucepan combine sugar, gelatin, salt and spices. Combine egg yolks and milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat and stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding granulated sugar beating stiff peaks. Fold pumpkin mixture into meringue. Fill baked shell or graham cracker shell. Chill. Garnish with whipped cream if desired.