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

Beat egg yolks and 1/2 cup sugar until sugar is thick, add pumpkin, milk, salt and spices. Cook in double boiler until thick. Add gelatin softened in cold water, stir until dissolves. Add egg whites beat with 1/2 cup sugar. Pour into cool baked pie shell and chill. Top with cream later.