In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
Set bowl on a pot of simmering hot water (bowl should be bigger than the pot and the water should not touch the bottom of the bowl), and cook until thick; stirring constantly
Remove from heat and add softened gelatin
Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
Pour into a cold, baked 9” pie shell and chill until firm.
