1/4 cup skim milk powder
1/2 cup water
3  egg yolks
6 tablespoons honey
2 tablespoons molasses
1 1/2 cups pumpkin purée
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
3 teaspoons unflavored gelatin
1/2 cup cold water
3  stiffly beaten egg whites
1  9-inch baked pie shell
some  chopped walnuts to garnish

Mix milk powder with water, using wire whisk. Set aside.

Beat egg yolks until thick and lemon-colored; add honey, molasses, pumpkin purée, milk mixture, salt and spices. Cook in a double boiler until thick, stirring constantly.

Soften gelatin in cold water, then stir into hot mixture. Chill until partially set. Beat egg whites until stiff. Fold into gelatin mixture. Pour into baked 9” pie shell. Chill until set. Sprinkle with chopped walnuts.