from Aunt Barbara Peterson
3 well-beaten egg yolks
3/4 cup brown sugar
1/2 cup milk
1 1/2 cups canned pumpkin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ginger
1 envelop gelatin
1/4 cup cold water
3 stiffly beaten egg whites
1/4 cup white sugar
graham cracker pie shell
whipped cream
Beat egg yolks until light.
Add brown sugar, milk, pumpkin and spices.
Cook in double boiler until thick, stirring constantly.
Soak gelatin in cold water, then stir into thickened hot mixture.
Chill until partly set.
Beat egg whites and add white sugar.
Fold into gelatin mixture.
Pour into graham cracker pie shell.
Serve with whipped cream.