1 tbsp. plain gelatin
1/4 c. cold water
1 1/4 c. canned pumpkin
1/2 c. cold milk
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
2 eggs

Moisten plain gelatin with cold water. Add sugar to pumpkin, milk, spices and egg yolk. Cook in double boiler until thick. Add moistened gelatin to pumpkin and mix well. Cool; when thickened slightly fold in sugar and stiff egg whites. Pour into baked pie shell. Chill. Serve with whipped cream.