I have only two things to say. (1) Holy smokes and (2) Nom nom nom. Try a regular flaky pie crust with this pie and brush a thin layer of white chocolate over the crust before putting in the filling. It keeps the crust from getting soggy and tastes like unicorns and rainbows.

1 (9 inch) baked pie crust or graham cracker crust
1 envelope unflavored gelatin (Knox)
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
1 cup canned pumpkin
2 cups heavy cream, whipped

Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat, stirring with whisk, until thick. Chill saucepan in refrigerator until partially set – about 1 to 1 and half hours.

When partially set, transfer to mixing bowl. In another bowl, beat egg whites until soft peaks form, gradually adding 1/4 cup remaining sugar, beat until stiff peaks form. Fold in 1/2 cup of whipped cream to pumpkin mixture. When only streaks show, fold in the meringue, FOLD! Do not stir, we want it light and airy. When mixed pour filling into pie crust and chill for 1 hour.

Top with remaining whipped cream when ready to enjoy.