To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix and cool. When it begins to thicken, fold in stiffly beaten egg whites to which 1/2 cup sugar has been added. Pour into graham cracker crust shell. Refrigerate. Serve with whipped cream.
By Robin from Washington, IA
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