1 Env unflavored gelatin
1/2 c Sugar
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Allspice
1/4 ts Ginger
1/2 ts Nutmeg
3/4 c Milk
2 Egg yolks; lightly beaten
1 c Canned pumpkin puree
2 Egg whites; beat until
-stiff peaks form 1/4 c Sugar
1/2 c Whipped cream
1 9″ graham cracker crust
In saucepan combine all through pumpkin puree. Whisk until it starts to bubble. Remove and chill. Fold in beaten egg whites, sugar and whipped cream, folding in gently. Put in crust. Serve with more whipped cream. Source: Home and Family. MM Waldine Van Geffen vghc42a@prodigy.com. —–