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2 eggs, separated
1/2 c. firmly packed dark
brown sugar
1 1/4 c. cooked, mashed
3/4 c. evaporated milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/2 tsp. vanilla
1 baked 9-inch pastry shell
1 c. whipping cream
2 Tbsp. powdered sugar
additional cinnamon (optional)

Beat egg yolks until thick and lemon colored. Gradually
add brown sugar, beating until thick. Add pumpkin, milk, salt,
1/2 teaspoon cinnamon, nutmeg and ginger, stirring well. Pour
pumpkin mixture into top of double boiler; bring water to a
boil. Cook over water until mixture is thickened. Soften
gelatin in cold water; add to pumpkin, stirring well. Set
mixture aside to cool.
Beat egg whites (at room temperature) until foamy.
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form. Beat in vanilla. Fold egg whites into
pumpkin mixture. Pour filling into pastry shell. Chill.

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