3/4 c. dark brown sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3 slightly beaten egg yolks
3/4 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/3 c. granulated sugar

Mix brown sugar, gelatin, salt and spices in saucepan. Combine egg yolks and milk. Stir into brown sugar mixture. Cook mixture while stirring constantly until it comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned. Takes about 1 hour.

Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in pumpkin mixture thoroughly. Place in cooled, baked pie crust. Chill until set.