1 env. unflavored gelatin
1/4 c. granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 egg yolks
1 c. dairy eggnog
16 oz. mashed, cooked pumpkin
4 egg whites
1/2 c. sugar
2 c. graham crackers
1/4 c. granulated sugar
1/3 c. butter
Cool Whip

In a medium saucepan, mix gelatin, 1/4 cup sugar, spices and salt. Add yolks, eggnog and pumpkin. Beat until mixture is evenly blended. Cook very slowly, stirring constantly, until gelatin dissolves and mixture thickens slightly. Pour into a large bowl. Chill about 20 minutes, until cold.

In a plastic bag, finely roll 1 package of graham crackers. Blend crackers, 1/4 cup sugar and melted butter together with a fork. Press onto bottom of a flan pan. Chill 30 minutes. Beat egg whites until foamy. Slowly beat in 1/2 cup sugar until meringue forms firm peaks. Fold into pumpkin mixture. Spoon into flan pan. Chill overnight. Serve topped with Cool Whip.