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

Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in saucepan. Cook over medium heat, stirring constantly, until it boils; cool. Make meringue of egg whites, cream of tartar, and 1/2 cup sugar. Mix pumpkin mixture with meringue, folding meringue in. Pour mixture into a cooled 9 inch pie crust. Chill until set. Garnish with whipped cream.