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3 slightly beaten egg yolks	1/2 tsp salt
3/4 cup milk	1/2 tsp nutmeg
3/4 cup brown sugar	1 tsp cinnamon
1 env unflavored gelatin	1/4 tsp ginger

Combine all ingredients in sauce pan. Cook, stirring constantly until it reaches a boil. Remove from heat. Add 1 1/4 cups pumpkin; stir until well blended. Chill until it mounds slightly when spooned--about 20 minutes. Beat 3 egg whites until soft peaks form. Gradually add 1/3 cup sugar. Beat until stiff. Fold egg whites into gelatin/pumpkin mixture. Pour into baked pastry shell. Set until firm--about 20 to 30 minutes, light enough that you can serve it without whipped cream if necessary. Makes 2 8-inch pies. Doubling the recipe makes 3 9-inch pies.