Festive Pumpkin Pie

• 1 (10″) pie shell
• 1 env. gelatin, 1/4 c water
• 1 1/4 c. pumpkin
• 1/2 c. sugar
• 3 eggs, separated
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/2 tsp. allspice
• 1/4 tsp. nutmeg
• 1/4 c. powdered sugar (for egg white)
• 1 1/4 c. powdered sugar (lightly)
• 1 c. heavy cream or avoset (whipped)
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla

Add gelatin to water. Set aside to soften. Beat egg yolks slightly, add sugar and continue beating until well mixed. Add pumpkin, salt, cinnamon, ginger, allspice and nutmeg. Mix thoroughly. Cook over medium heat, stirring until it boils. Boil 2 minutes continuously while stirring. Remove from heat. Add softened gelatin and stir until dissolved. Set aside to cool.

Sift, then measure 1 1/4 c. powdered sugar. Add cinnamon and vanilla. Gently mix into whipped cream and stir until mixture is stiff. Set in refrigerator until ready to use.

Beat egg whites until light and fluffy. Add the 1/4 c. powdered sugar and beat until stiff but not dry. Without washing beater, beat cooled pumpkin and fold in egg white. Pour about half into crust and then add half of festive filling cream; and add pumpkin mixture and top with cream filling. Chill and serve.