1 env. Knox gelatin
3/4 c. dark brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 c. milk
1/4 c. water
3 eggs, separated
1 1/2 c. canned pumpkin
1/4 c. sugar
1 (9") pie shell
Whipped cream

Mix gelatin, brown sugar, salt and spices thoroughly in a saucepan. Stir in milk, water, egg yolks and pumpkin and mix well. Cook over medium heat, stirring constantly until gelatin is dissolved and mixture heated thoroughly, about 10 minutes. Chill until mixture mounds. Beat egg whites until stiff. Beat in sugar, fold in gelatin mixture into egg whites. Pour into pie shell, chill and serve with whipped cream.