1 envelope plain gelatin
2/3 cup brown sugar packed
1/2 t salt
1/2 t nutmeg
1/2 t ginger
1 15 oz can pumpkin puree
3 egg yolks
1/2 cup milk
3 egg whites
1/4 t cream of tartar
1/2 cup sugar

Directions

Blend gelatin, brown sugar, salt, spices, pumpkin, yolks
and milk in a pan. Cook over medium heat, stirring
constantly, until it boils. Place pan in cold water; cool
until mixture mounds slightly when dropped from a spoon.
Fold in meringue of whites, tartar and sugar. Pour into
cooled crust. Chill until set (2 hr.) Garnish with whipped
cream. Use a 10" across the top glass pie pan (says 9.5" on bottom).









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