1 (9 inch) pie shell, baked
1 env. unflavored gelatin
1/4 c. cold water
1 c. sugar
3 tbsp. cornstarch
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1 c. canned pumpkin
1 c. evaporated skim milk
2 tbsp. butter
4 egg whites
1/4 c. crushed pecans

Soften the gelatin in the cold water. Combine 1/2 cup of the sugar with the cornstarch, ginger, nutmeg, and cinnamon. Add pumpkin and milk. Mix well. Cook over medium heat until thickened, stirring constantly. Add the gelatin mixture and the butter, stirring until dissolved. Cool until partially set.

Beat the egg whites until soft peaks form and gradually beat in the remaining 1/2 cup of sugar. Continue beating until stiff and fold into pumpkin mixture. Place in the pastry shell. Garnish with crushed pecans. Serve chilled.