Instructions

1. Separate the three eggs. Put the egg whites into a large bowl and set aside.

2. Combine 1 envelope of gelatin, 3/4 cup of brown sugar, 1/2 tsp. of salt, 1/2 tsp. of ginger, 1/2 tsp. of cinnamon and 1/2 tsp. nutmeg in a 2-quart saucepan. Mix these ingredients together to combine them and remove any lumps.

3. Add to the saucepan 1/2 cup of milk, the egg yolks and 1 1/4 cup pureed pumpkin. Mix well, combining all the ingredients.

4. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Turn off the burner and set the saucepan aside. Let it mixture cool.

5. Beat the egg whites, slowly adding 1/2 cup of sugar, until they form stiff peaks.

6. Fold the beaten egg whites into the cooled pumpkin mixture.

7. Pour the mixture into a prepared, baked pie shell. Cover with plastic wrap and refrigerate till the pie is set, about 3 to 5 hours.