CRUST:

1 1/2 c. graham crackers
1/2 c. powdered sugar
1/4 c. butter

Bake at 325 degrees for 10 minutes.

FILLING:

1 tbsp. unflavored gelatin
1/3 c. sugar
1 lb. can pumpkin
1/2 c. milk
1/4 c. powdered sugar
3 egg yolks (save whites)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 c. cold water

Mix first nine ingredients and cook until it boils. Remove from heat and add 1 tablespoon gelatin dissolved in 1/4 cup cold water; cool.

Make meringue with the 3 egg whites and 1/4 cup powdered sugar; fold in cooled pumpkin mixture.

WHIPPED CREAM FILLING:

1 c. whipping cream, whipped
1 1/4 c. powdered sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla

Put half of pumpkin mixture onto baked crust. Top with half the whipped cream mixture and top off with remaining pumpkin. Chill 2 hours. Before serving you may top with remaining whipping cream.