1 env. Knox gelatin
1/4 c. cold water
1 1/4 c. pumpkin
1/2 c. milk
3 eggs
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar

To slightly beaten egg yolks, add 1/2 cup sugar. Add pumpkin, milk, salt and spices. Cook until thick in double boiler. Pour cold water in bowl and sprinkle gelatin on top of water; dissolve. Add to hot pumpkin mixture; mix thoroughly and cool.

Whip egg whites until stiff with remaining sugar (1/2 cup) and fold into cooled pumpkin mixture. Pour into cooked pie shell. Chill and garnish with whipped cream. Serves 8. (May be frozen.)