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.