Dad's Pumpkin Chiffon Pie
Description
Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.
Ingredients
•
1 cup pumpkin puree
•
3 eggs
•
1/2 cup white sugar
•
1 cup milk
•
1/2 teaspoon salt
•
2 teaspoons pumpkin pie spice
•
2 tablespoons butter
•
1 (1/4 ounce) package unflavored gelatin
•
1/4 cup water
•
1/2 cup white sugar
•
1 (16 ounce) package gingersnap cookies
Directions
1
Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
2
In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
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
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
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.