Ingredients:Serves 8

Pie:

1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream , whipped
1 (9-inch) graham cracker crust

Topping:

2 pints heavy cream , whipped
Shaved dark chocolate

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan.
Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick.
Chill saucepan in refrigerator until partially set�about 1 hour.

In a bowl, beat egg whites until soft peaks form.
Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.
Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling.
Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle
some shaved dark chocolate on top.