1 env. unflavored gelatin
2/3 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 c. mashed, cooked or canned pumpkin
3 egg yolks
1/2 c. milk
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in a saucepan. Cook over medium heat, stirring constantly until mixture boils. Place pan in refrigerator to cool until mixture mounds when dropped from spoon.

Make a meringue of egg whites, cream of tartar and sugar. Combine both mixtures until creamy smooth. Combine with rubber spatula, not beaters. Pour into baked pie shell. Chill at least 2-3 hours. Serve with whipped cream.