Instructions: For 15 minutes. Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell. Bake for 5 minutes longer. Cool crust. 2-Combine 3/4 cup sugar, gelatin, spice and salt in double boiler. Stir in pumpkin, slightly beaten egg yolks and milk. Cook, stirring constantly, over hot water for 15 minutes. Chill until thickened. 3-Beat egg whites until foamy.

Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form. Place meringue in bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue. Turn into pie shell. Chill until firm.

Serve topped with whipped cream. Jo Anne Merrill

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