This recipe makes filling for 2 9 inch. pies.
Have ready a prebaked 9 in. pie crust or crumb crust as desired.
Dissolve 1 T., + 3/4 tsp. gelatin in 1 cup brown sugar.
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinammon
1/2 tsp. nutmeg
Add 2 cups pumpkin.
Add 4 yolks beaten with 1/2 cup +2 T. milk.
Cook mixture, stirring constantly.
Cool in refrigerator in bowl until it mounds.
Fold in 4 beaten whites with 1/2 tsp. cream tartar and 1/2 cup + 2T. sugar
Pour into prebaked or crumb crust.