2 eggs, separated
1/2 c. firmly packed dark brown sugar
1 1/4 c. cooked, mashed pumpkin
3/4 c. evaporated milk
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/2 tsp. vanilla extract
1 baked 9 inch pastry shell
1 c. whipping cream
2 tbsp. powdered sugar
Additional ground cinnamon (optional)

Beat egg yolks until thick and lemon colored. Gradually add brown sugar, beating until thick. Add pumpkin, milk, salt, 1/2 teaspoon cinnamon, nutmeg, and ginger, stirring well.

Pour pumpkin mixture into top of double boiler; bring water to a boil. Cook over water until mixture is thickened. Soften gelatin in cold water; add to pumpkin, stirring well. Set mixture aside to cool.

Beat egg whites (at room temperature) until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Fold egg whites into pumpkin mixture. Pour filling into pastry shell. Chill.