3 eggs, separated
3/4 c. brown sugar
1 1/2 c. pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 env. gelatin
1/2 c. cold water
6 tbsp. sugar

Beat egg yolks and brown sugar until thick. Add pumpkin, milk and spices. Cook in double boiler until thick. Add gelatin softened in cold water. Stir until gelatin dissolves. Cool mixture until it begins to set.

Beat egg whites until fluffy. Gradually add sugar, beating well after each addition until stiff. Fold egg whites into pumpkin mixture. Pour into a baked pastry shell and chill.