1 9 inch pie shell , baked
1.5 cups canned pumpkin
1/2 cup sugar
2/3 cup of milk
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1 tbs rum or brandy
3 egg yolks, slightly beaten
1 tbs gelatin softened in 1/4 cup of water, soaked for 5 minutes
3 egg whites
1/4 cup of sugar
Combine pumpkin, 1/2 cup of sugar, milk , salt, ginger, cinnamon, nutmeg, and brandy or rum in top of double-boiler until well combined and hot
Remove double-boiler top from heat and stir in egg yolks.
Return to heat , cook until thick, stirring constantly
Remove from stove and add gelatine mixture
Return to stove and stir until gelatin is dissolved
Scrape mixture into bowl and cool completely, stir occasionally to keep smooth
Beat egg whites until stiff, gradually adding 1/4 cup of sugar.
Continue to beat until smooth, stiff and glossy
Fold into pumpkin mixture
Pour into 9 inch pie shell
