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Ingredients One per line	9" deep dish pie shell 1 envelope unflavored gelatin 2/3 cup brown sugar 1/2 t salt 1/2 t cinnamon 1/2 t nutmeg 1/2 t ginger 16 oz can pumpkin 1/2 c milk 3 egg yolks 3 egg whites 1/2 cup sugar Cream Optional: chopped nuts
Directions One per line	Bake the deep dish pie shell Mix together in a heavy sauce pan the gelatin, brown sugar, salt, cinnamon, nutmeg, and ginger Add the canned pumpkin and milk. Mix well Slightly beat the egg yolks and add to the mixture, Cook over medium heat until mixture boils. Remove from heat and place pan in cool water to bring to room temperature Whip the egg whites until foamy Gradually add 1/2 cup sugar amd beat until stiff Pour into the cooked pie shell. Chill until set. (About 3-4 hours) Garnish with whipped cream and sprinkle nuts on top if desired. Store in refrigerator.
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