3 egg yolks
1/2 cup sugar
1 1/4 cup pumpkin
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Cook in saucepan over low heat for 20 minutes. Set aside to cool.
Add 1 teaspoon gelatin (1 envelope) dissolved in 1/4 cup cold water. Soak 5 min.
Add: 3 egg whites beaten stiff
1/2 cup sugar
Fold into cooled pumpkin mixture. Fill pie shell and refrigerate. Makes one pie.
Note: If you want to make 2 pies, use an entire large can of pumpkin.
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