1 c. pumpkin
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
4 egg yolks
1/2 tsp. ginger
1/2 tsp. cloves (opt.)
1 tsp. cinnamon
1 pkg. Knox gelatin

Combine in double boiler (all but gelatin). Cook until thick, about 10 minutes. Dissolve 1 package Knox gelatin in 1/4 cup cold water. Allow to jell 5 minutes. Add to hot pumpkin mix. Let cool. Fold in previously beaten egg whites with 1/2 cup sugar into pumpkin mix. Pour into baked pie shell. Place in refrigerator. Top with whipped cream.