3 egg yolks
1/2 c. sugar
1 1/2 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. Knox gelatin
1/4 c. cold water
3 stiff beaten egg whites
1/2 c. sugar
1 (9 inch) baked pastry shell

Use 2 1/2 can size for double recipe - two pies.

Mix yolks, sugar, milk, salt, pumpkin, spices together. Cook until thickened. Add gelatin softened in cold water. Stir until dissolved. Fold in egg whites beaten with remaining half cup sugar.

Pour into shells. When ready to serve, cover complete pie with layer of whipped cream, sweetened to taste. Slice and serve. (Our Thanksgiving favorite!)