3/4 c. brown sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 eggs, separated
3/4 c. milk
1 1/4 c. pumpkin
1/3 c. white sugar
Baked pie crust

In sauce pan, combine brown sugar, gelatin, salt and spices. Combine egg yolks, and milk, stir into brown sugar mixture. Cook, stirring constantly until mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly. Beat egg whites, gradually add white sugar, beating to stiff peaks. Fold pumpkin mixture into egg whites. Pour into baked crust. Keep cool in refrigerator. Serve with whipped cream.