¼ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup sugar
1½ tablespoons gelatin
5 tablespoons cool water
1 cup cream, whipped
Combine pumpkin, egg yolks, ⅓ cup sugar, milk and spices. Cook until thick, stirring constantly. Set aside to cool. Soften gelatin in cool water; add to pumpkin custard. Beat egg whites and salt until very stiff; add remaining sugar gradually, whipping gently. Pour pumpkin custard into stiffly beaten egg whites, folding thoroughly but gently. Then pour into GINGER WALNUT CRUST; refrigerate 3 to 6 hours. Top with whipped cream and return to refrigerator until ready to serve.
GINGER WALNUT CRUST
(Yield: 9″ Pie Crust)
⅓ cup ground black walnuts