8" baked pie shell
2 tsp. unflavored gelatin
1/2 c. brown sugar, packed
1/4 tsp. each salt, ginger, cinnamon & nutmeg
3/4 c. canned pumpkin
2 egg yolks, slightly beaten
1/3 c. milk
2 egg whites
1/4 tsp. cream of tartar
1/3 c. granulated sugar

In saucepan blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds when dropped from a spoon.

Beat egg whites and cream of tartar until frothy. Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.

Fold in pumpkin mixture; pile into pie shell. Chill several hours until set. If desired, garnish with whipped cream.