This was my paternal grandmother’s recipe (I am unsure of the original source). I still love it to this day. It is very simple to make (no-bake), and the pie is very light – perfect for after the heavy meals of the holidays. The trick is to whip egg whites to be very stiff, making sure to use room-temperature egg whites. (I now substitute a gluten-free crust I make, which is similar to a graham cracker crust.)
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3 egg yolks
3/4 cup milk
1-1/4 cup canned or cooked pumpkin
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3 egg whites
1/3 cup sugar
Combine first 8 ingredients and bring to boil. Then stir in pumpkin and chill slightly. Beat egg whites and sugar. Fold into above mixture. Put into crumb crust.