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Sherry Pumpkin Pie

3 eggs, separated
1/2 cup sugar
1 cup canned pumpkin
1/2 cup half and half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. ground ginger
1 tbsp. unflavored gelatin
1/2 cup sweet sherry
2 tbsp. butter, room temperature
1 tsp. vanilla

1 baked 9-inch pie crust
Whipped Cream for garnish

Beat yolks with sugar in medium bowl of an electric mixer.  Add pumpkin,
half and half, cinnamon, nutmeg, salt and ginger and mix well.  Transfer to
medium saucepan and stir over low heat until mixture thickens, 4-5 minutes.
Soften the gelatin in sherry.  Stir into pumpkin mixture. Blend in butter and
vanilla.  Transfer filling to bowl.  Cover and refrigerate until thickened, but not
set, about 1 hour. 
Beat egg whites until stiff, but not dry.  Fold into filling.  Spoon into pie crust.
Refrigerate until firm. Decorate with whipped cream if desired. 

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