2 tbsp. unflavored gelatin
1/2 c. brown sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3/4 c. cooked, mashed pumpkin
2 egg yolks
1/3 c. milk
2 egg whites
1/4 tsp. cream of tartar
1/3 c. sugar

Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in saucepan, cook over medium heat until it begins to boil. Put pot into a pan of cold water with ice cubes until the mixture mounds when dropped from a spoon.

Make meringue of egg whites, cream of tartar and sugar. Mix/fold into the pumpkin (cooled) mixture. Pour into a graham cracker crust. Chill. Garnish with Cool Whip before serving.