Ginger Pumpkin Dessert

Traditional Pumpkin pie is a must for Thanksgiving. But, try not to forget it during

 the other times of the year. It has the same taste regardless of season.

1 1/2 cups Milk
1/2 cup Pumpkin Puree (Fresh or Canned)
1 envelope Unflavored Gelatin
1 1/2 cups Evaporated Skim Milk
2 Large Eggs, separated
1/2 cup Brown Sugar
1/4 cup Almonds or Walnuts (sliced or crushed)
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt

Pour milk into a pan. Stir in gelatin. Heat to boiling, then remove from heat. In a bowl beat egg yolks with Cinnamon, Ground Ginger, Nutmeg and Salt. Pour into hot milk and mix well. Re-heat and stir until mixture begins to thicken. Then, remove from heat. Stir in Pumpkin and chill until mixture starts to jell. Beat eggs whites until foamy. Gradually add in brown sugar until stiff. Fold thoroughly into mixture. Add nuts and fold in. Hold some nuts aside decoration. Pour into large serving bowl or individual dessert dishes. Top with remaining nuts. Refrigerate 3 to 4 hours or overnight.