Instructions: Directions: Combine gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin.

Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff. Fold into pumpkin mixture with whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes.

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