- 3 egg yolks
- 1/2 cup white sugar
- 1 1/4 cups canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 3 egg whites, stiffly beaten
- 1/2 cup white sugar
- 1 (9 inch) pie crust, baked
- Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
- Soften gelatin in cold water, then stir into hot mixture.
- Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!