1 env. unflavored gelatin (Knox)
3/4 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
3 eggs, separated
1/4 1/4 light cream
1/2 cup milk
1 1/2 cups canned or cooked pumpkin
1/3 cup granulated sugar
1 (9-inch) baked pastry shell

Separate egg yolks from whites. Combine brown sugar, gelatin, salt, spices.

In a medium saucepan, beat together egg yolks, milk and cream until well mixed. Stir in sugar mixture.

Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in pumpkin and blend thoroughly.

Refrigerate mixture until slightly set.

In a clean bowl with clean beaters, beat egg whites until stiff peaks form, adding sugar gradually.

Fold in pumpkin mixture being careful to not deflate mixture. Smooth out in pie crust.

Refrigerate until firm and serve with heavy cream whipped with a little sugar and rum for flavoring.