1 lg. can pumpkin
9 egg yolks
2 or 3 tsp. pumpkin pie spice
1 1/2 c. sugar
Pinch of salt
1 1/2 c. milk
3 envelopes Knox gelatin
3/4 c. water
9 egg whites
1 1/2 c. sugar

Cook first 6 ingredients until it begins to thicken. Soak 3 envelopes Knox gelatin in 3/4 cup water and set it 5 minutes. Add it to the hot mixture. Let it cool.

Beat egg whites and 1 1/2 cups sugar. Fold it into the cool pumpkin mixture. Put mixture in precooked or graham cracker crusts. Top with whipped cream.

Makes 4 small or 3 large pies.