1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. milk
1/2 tsp. salt
1 1/4 c. canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. sugar
3 eggs, separated
1 (9 inch) baked pie shell

To slightly beaten egg yolks, add 1/2 of the sugar, the pumpkin, milk, salt and the spices. Cook, stirring constantly until thick. Remove from heat. Pour cold water into a bowl and add gelatin. Add gelatin mixture to hot pumpkin and mix. Cool. Beat egg whites until stiff, adding remaining half of sugar gradually when starting to stiffen. Fold whites into cool pumpkin and pour into pie shell and chill. Serve with whipped cream.

To make three pies, triple recipe and use one 29 ounce can of pumpkin.