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1
Read whole recipe before starting.
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Filling:.
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Put water in boiler saucepan and put on medium heat.
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(Make sure double boiler will not spill water when inserted in boiler saucepan.)
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Mix together pumpkin, brown sugar, half & half, egg yolks, cinnamon, nutmeg, ginger, cloves, orange extract, and salt in a medium double boiler.
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Cook over medium heat stirring until thick, 10-15 minutes.
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Gelatin:.
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While cooking pumpkin mix, pour 1/2 cup of water in small bowl.
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Sprinkle gelatin, evenly, over water and let soften for 5 minutes.
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Add to pumpkin mixture stirring to dissolve gelatin.
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Cool.
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Chiffon:.
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Beat egg whites until frothy.
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Add 2/3 cups sugar slowly, continuing to beat until stiff peaks form.
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Fold whites into pumpkin mixture.
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Pour mixture into prepared pie shell and chill overnight.
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Whipped Cream:.
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Just before serving, whip cream with confectioners sugar.
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Gingersnap-Graham Crusts:.
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Preheat oven to 350 or 300 degrees (see below).
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Make sure the cookies and crackers are finely crushed!
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When you think they are fine, crush one more time.
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In large bowl combine 3/4 Cup Finely Crushed Gingersnap, 1/2 Cup Finely Crushed Graham Crackers, and 2 Tablespoons Light Brown Sugar.
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Stir in 1/4 Cup Melted Butter.
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Spread evenly on bottom and sides of 9-inch pie plate.
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Bake silver pan at 350F, glass pan at 325F, or dark pan at 300F for 8-10 minutes.
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Cool on wire rack.
