• 1 envelope unflavored gelatin
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. ginger
• 1/2 tsp. nutmeg
• 3/4 cup milk
• 2 large egg yolks , beaten
• 1 cup canned pumpkin puree
• 2 egg whites
• 1/4 cup sugar
• 1/2 cup heavy cream , whipped
• 1 (9-inch) graham cracker crust
• Whipped cream for garnish

In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about 1 hour.

Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.

Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream.