1 env. Knox gelatin
1/4 c. cold water
3 egg yolks
3/4 c. brown sugar
1 1/3 c. cooked pumpkin (1 reg. size can)
1 tbsp. pumpkin pie spice OR
1 tsp. cinnamon and
1/2 tsp. cloves and
1/4 tsp. ground ginger
1 tsp. salt
1/2 c. milk
1 (8 oz.) tub Cool Whip

Beat egg yolks and brown sugar. Add pumpkin, spices and salt and mix well. Stir in milk. Cook slowly until thick. Mix Knox gelatin in cold water and then add to pumpkin mixture. Cool thoroughly. Fold in whipped cream. Pour into serving dish and chill.