Dad'S Pumpkin Chiffon Pie

1. 1

   Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.

2. 2

   In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.

3. 3

   Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.

4. 4

   Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).

5. 5

   Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.