1 ea envelope unflavored gelatin 1/2 c condensed milk or cream
1/4 c cold water 1/2 ts salt
2 ts molasses 1/2 ts cinnamon
3 ea eggs, separated 1/2 ts ginger
1 c sugar 1/2 ts nutmeg
1 1/4 c pumpkin, pureed
Dissolve gelatin and molasses in water. Set aside. In a sauce pan,
combine lightly beaten egg yolks with half of the sugar. Stir in pumpkin,
milk, salt and spices. Cook until thick. Add gelatin mixture and stir.
When mixture begins to thicken, fold in remaining sugar and beaten egg
whites. Pour into a baked pie crust. Chill 2 to 3 hours before serving.