---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Desserts
       Yield: 1 pie
       1    Envelope unflavored gelatin
     3/4 c  C and H Golden Brown Sugar
            -- firmly packed
     1/2 ts Salt
       1 ts Cinnamon
     1/2 ts Allspice
     1/4 ts Ginger
     1/4 ts Nutmeg
     3/4 c  Milk
   1 1/4 c  Mashed pumpkin
            -- cooked or canned
       3    Eggs; separated
     1/4 c  C and H Powdered Sugar
       1    Baked 9 crumb crust
            -OR- pastry crust
   In a saucepan mix gelatin, brown sugar, salt and spices.  Stir in milk,
   pumpkin and slightly beaten eggs yolks.  Cook over medium heat, stirring
   constantly until hot throughout and gelatin is dissolved (8 to 10
   minutes).  Set in cold water to cool until firm but not hard, stirring
   occasionally.  In large mixer bowl beat egg whites until foamy; gradually
   beat in powdered sugar and beat until stiff peaks form.  Set aside.
   Without washing beaters, beat cooled pumpkin mixture until smooth and
   fluffy.  Gently fold into beaten whites.  Heap lightly in pie shell.
   Refrigerate for 3 hours.  Spread with ginger-flavored Whipped Cream
   Topping before serving.
   WHIPPED CREAM TOPPING -- In chilled bowl combine 1 cup (1/2 pint) whipping
   cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or
   spice (ginger, cinnamon, etc.).  Beat until just stiff enough to hold its
   shape.  Spread in swirls over pie, or use as dessert topping.  Keep
   refrigerated until served.  It will hold up for hours!
   Reprinted with permission from _Pies On Parade_
   (Jean Porter, C and H Sugar Kitchen)
   Electronic format by Karen Mintzias