Cooking Our Way

1 T. unflavored gelatin
2 t. cinnamon
¼ c. cold water
½ t. ginger
3 lg. egg yolks
½ t. allspice
1 1/3 c. cooked or canned pumpkin
3 lg. egg whites (1/2 c.)
½ c. milk
¼ t. cream of tartar
¾ c. brown sugar
6 T. sugar
½ t. salt
1 9 inch pie crust

Soften gelatin in the cold waiter.  Combine egg yolks, pumpkin, milk, brown sugar, salt and spices in a saucepan and bring to a boil over low heat.  Boil 1 minute stirring constantly.  Remove from heat and stir in softened gelatin.  Chill until partially set.  Beat until smooth.  Add cream of tartar to egg whites and beat until stiff; beat in the 6 T. sugar.  Then carefully fold the pumpkin mixture into the meringue.  Pile into baked pie shell.   Chill for at least 2 hours.  Garnish with whipped cream and nuts.