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1
Bake pie shell in preheated 450 degree oven for 15 minutes.
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2
Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell.
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3
Bake for 5 minutes longer.
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4
Cool crust.
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5
Combine 3/4 cup sugar, gelatin, spice and salt in double boiler.
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6
Stir in pumpkin, slightly beaten egg yolks and milk.
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7
Cook, stirring constantly, over hot water for 15 minutes.
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8
Chill until thickened.
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9
Beat egg whites until foamy.
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10
Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form.
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11
Place meringue in bowl of ice.
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12
Beat pumpkin mixture until fluffy; fold into meringue.
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13
Turn into pie shell.
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14
Chill until firm.
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15
Serve topped with whipped cream.
