GELATIN MIXTURE~

1 Tbsp. Knox Gelatin ( one small envelope)

¼ cup Cold Water

PUMPKIN MIXTURE~

¼ cup Brown Sugar (packed)

½ tsp. Salt

2 tsp. Cinnamon

½ tsp. Ginger

½ tsp. Nutmeg

1 ½ cups Mashed Cooked Pumpkin

3 Large Egg Yolks

½ cup canned Milk

MERINGUE~

3 egg whites

½ tsp. Cream of tarter

½ c sugar

In a small bowl, mix gelatin and water. Set aside.

Mix all pumpkin mixture ingredients together in a double boiler pan if you have one or a medium saucepan.

Cook pumpkin mixture over low heat ( or cook in double broiler pan with water in the bottom pan), stirring until it boils. Boil 1 minute. Remove from heat. Stir in softened gelatin mixture. Then let cool.

In a separate bowl, beat 3 egg whites until stiff then add cream of tartar.

Add sugar and continue to beat until meringue consistency.

Carefully fold into pumpkin mixture (after cooled), the meringue mixture.

Pile into baked piecrust.

Chill until set (about 2 hours @ least) in refrigerator.

Cover with fresh whipped cream and sprinkle with Nutmeg.