Pumpkin pie

      1 ea Envelope unflavored gelatin
    1/4 c  Cold water
      2 ts Molasses
      3 ea Eggs, separated
      1 c  Sugar
  1 1/4 c  Pumpkin, pureed
    1/2 c  Condensed milk or cream
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Nutmeg

  Dissolve gelatin and molasses in water.  Set aside.  In a sauce pan,
  combine lightly beaten egg yolks with half of the sugar.  Stir in
  pumpkin, milk, salt and spices.  Cook until thick.  Add gelatin
  mixture and stir. Let cool. When mixture begins to thicken, fold in
  remaining sugar and beaten egg whites. Pour into a baked pie crust.
  Chill 2 to 3 hours before serving. Serves 6. Yield: 6 Servings