1/4 c. water
1 env. Knox gelatin
1 1/2 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. canned milk
3 egg yolks
3 egg whites
1/2 c. sugar

Mix pumpkin, brown sugar, salt, cinnamon, nutmeg, egg yolks and canned milk in a large pot. Heat over low heat until mixture thickens.

Mix gelatin in cold water until it thickens. Add to hot pumpkin mixture. Cool.

Beat egg whites with the 1/2 cup sugar until thick and fluffy; add to cooled pumpkin mixture.

Pour into previously baked pie shell; let set. Serve with whipped cream or Cool Whip.