Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     unbaked 9 inch pastry shell
  1           envelope  unflavored gelatin
     1/4           cup  bourbon
  3                     eggs    separated
  1                can  pumpkin (16 oz.)
     3/4           cup  firmly packed brown sugar
     1/2          tsp.  salt
  2               tsp.  pumpkin pie spice
     1/2           cup  milk
     1/4          tsp.  cream of tartar
     1/4           cup  plus 2 T. sugar
                        Ginger Cream Topping

Preparation:

Soften gelatin in bourbon; let stand 5 minutes. Beat egg yolks slightly. Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie spice and milk in top of a double boiler. Cook over boiling water, stirring occasionally, about 10 minutes or till thoroughly heated. Chill until mixture mounds when dropped from a spoon. Beat egg whites (room temperature) and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold into pumpkin mixture; spoon into prepared pastry shell. Chill several hours until firm.=20 To serve, top with Ginger Cream Topping. Ginger Cream Topping: 1/2 tsp. ginger 1 T. sugar 1 cup whipping cream Combine all ingredients; beat at medium-high speed of electric mixer until stiff peaks form.

Nutritional Information:

1198 Calories (kcal); 5g Total Fat; (4% calories from fat); 11g Protein; 251g Carbohydrate; 17mg Cholesterol; 1413mg Sodium