4 egg whites
2 env. Knox gelatin
1 c. sugar
1/2 c. powdered milk, dry form
2 c. pumpkin
1/4 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 yellow cake mix, dry form
3/4 c. butter, melted
1 c. pecan meats, chopped

Soften gelatin in 1/4 cup cold water. Beat egg whites until "frothy". Beat in sugar, milk, gelatin. Add pumpkin and spices. Pour into greased 9x13 pan.

Sprinkle cake mix over pumpkin mixture. Drizzle with melted butter. Spread nuts on top. Cover loosely with foil for first half of baking time to keep cake mix from browning too fast. Bake at 325 degrees for 1 hour 20 minutes. Serve in squares; store uncovered to retain crispness.