1 pie crust
1 (16 oz.) container Cool Whip

GELATIN MIX:

7 pkgs. gelatin
1 c. hot water

FRESH PUMPKIN MIX:

12 egg yolks
2 c. sugar
2 tsp. salt
3 tsp. cinnamon
3 tsp. nutmeg
2 tsp. ginger
2 c. milk
5 c. pumpkin

EGG WHITE MIX:

12 egg whites
2 c. sugar

Cool pie crust after baking. For the GELATIN MIX: Soften gelatin in water before making filling. Mix well.

For the FRESH PUMPKIN MIX: Combine egg yolks, sugar, salt, spices and milk with pumpkin in large saucepan. Heat on high, stirring constantly until mixture bubbles. Remove from heat. Combine hot pumpkin mix and softened gelatin. Mix until gelatin is dissolved. Cool combined mixture.

For the EGG WHITE MIX: Using electric mixer, beat egg whites and sugar at highest speed for at least 25 minutes, checking periodically for peaking. Mixture must be stiff. CAUTION: DO NOT over mix. Combine egg white mixture immediately after peaking with the cooled pumpkin mix and the 16 ounces of Cool Whip.

You will need a LARGE (5 gallon) container to mix all ingredients. Stir quickly and evenly. Color should look pale pumpkin colored and thick, not runny. Pour final mixture into the pie shells - filling generously. Cool entire pie for 8 to 12 hours for best results. Makes four 12 inch pies.

After cooled, place additional topping or serve plain. Suggested topping is Cool Whip/whipping cream.