3 eggs, separated
1 c. sugar
1 1/4 c. canned pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. mace
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. evaporated milk
1 tbsp. unflavored gelatin
1/4 c. cold water
Baked 9 inch pie crust

Mix together in top of double boiler all ingredients EXCEPT gelatin, water, egg whites and 1/2 cup sugar. Cook over hot water until thickened, stirring constantly. Soften gelatin in water. Let stand 5 minutes. Add to hot pumpkin mixture. Cool.

Beat egg whites until stiff. Gradually add sugar. Beat until stiff. Fold into pumpkin mixture. Turn into cold pie shell. Chill until firm. Serve with slightly sweetened whipped cream.