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1 envelope (1 T) unflavored gelatin
⅔ c brown sugar (packed)
½ t salt
½ t cinnamon
½ t nutmeg
½ t ginger
1 ¼ c mashed cooked squash (butternut) or pumpkin
3 egg yolks
½ c milk
3 egg whites
¼ t cream of tartar
½ c sugar
1 pre-prepared pie shell
Blend gelatin, brown sugar, salt, spices, squash, egg yolks, and milk in a saucepan. Cook over medium heat until boiling, stirring constantly. Promptly remove from heat once boiling and allow it to cool. Place in a pan of cool water (or in the snow!) until the mixture mounds slightly when dropped from a spoon. Make a meringue of egg whites, and cream of tartar, then add sugar and beat until glossy - long time! Sugar dissolved. Fold the cooled mixture into the meringue. Pour into cooled crust. Chill for 2 hours or until set. Garnish with whipped cream.