-ORpastry crust In a saucepan mix gelatin, brown sugar, salt and spices. Stir in milk, pumpkin and slightly beaten eggs yolks. Cook over medium heat, stirring constantly until hot throughout and gelatin is dissolved (8 to 10 minutes). Set in cold water to cool until firm but not hard, stirring occasionally. In large mixer bowl beat egg whites until foamy; gradually beat in powdered sugar and beat until stiff peaks form. Set aside. Without washing beaters, beat cooled pumpkin mixture until smooth and fluffy. Gently fold into beaten whites. Heap lightly in pie shell. Refrigerate for 3 hours. Spread with ginger-flavored Whipped Cream Topping before serving. WHIPPED CREAM TOPPING -In chilled bowl combine 1 cup (1/2 pint) whipping cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or spice (ginger, cinnamon, etc.). Beat until just stiff enough to hold its shape. Spread in swirls over pie, or use as dessert topping. Keep refrigerated until served. It will hold up for hours! Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias