1 env. unflavored gelatin
2/3 cup brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 cups pumpkin
3 egg yolks
1/2 cup milk
Blend in saucepan, cook over medium heat and stir until it boils. Remove from heat and cool until it starts to mound.

3 egg whites
1/2 cup sugar
Make a meringue of the egg whites and sugar. After pumpkin mixture has cooled, fold in meringue. Put in cooked, cooled crust and serve with whipped cream.