1 c. canned pumpkin
3 eggs, separated
1/2 c. sugar
1 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. gelatin
1/4 c. cold water
1/2 c. sugar

Cook pumpkin in double boiler 10 minutes. Mix egg yolks, sugar and milk. Add to pumpkin with salt and spices. Cook until of custard consistency. Remove from heat. Add gelatin which has been softened in cold water. Stir until dissolved. Chill. When mixture begins to thicken fold in stiffly beaten egg whites to which has been added 1/2 cup sugar. Pour into ginger snap crust and chill. Serve with whipped cream.