Filling:
3 egg yolks
½ c. sugar
1 ¼ c. pumpkin
½ c. milk
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon
½ tsp. nutmeg
1 Tbsp Gelatin
¼ c. cold water
½ c. sugar
3 egg whites
Beat egg yolks & ½ c. sugar until light yellow. Add pumpkin, milk, spices & salt. Cook in double boiler until thick, about 10-15 minutes. Dissolve gelatin in the cold water. Stir into thickened pumpkin & stir. Chill until cold.
Beat egg whites until peaks form & then add sugar. Fold into pumpkin mixture. Pour pumpkin into graham cracker crust.
Bake 350 degrees 10 minutes.
Graham Cracker Crust:
1 ½ c. graham cracker crumbs (about 11 full-size crackers)
½ c. sugar
1 tsp. cinnamon
6 Tbsp. butter or margarine, melted
Combine ingredients & press into 9’ pie plate (save ½ c. of crumb mixture to sprinkle on top).
