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Pumpkin Chiffon Pie
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1 1/2 cups crumbled ginger snaps
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup melted butter
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks
1/4 cup sugar
1 1/4 cups fresh cooked or
canned pumpkin
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 egg whites
1/2 cup sugar
Freshly whipped cream
Preheat oven to 350 degrees F. In a food processor, blend crumbled ginger
snaps, sugar, and 1 teaspoon ground cinnamon. Drizzle in the melted butter, and process 30
seconds. Pat mixture evenly into a 9-inch pie plate and bake for
7 minutes.
Soak the in cold water. Beat the egg yolks, 1/4 cup sugar, pumpkin,
milk,
salt, cinnamon and nutmeg in a saucepan over medium heat until thick, stir
in
gelatin, and cool.
Whip the egg whites in the top of a double boiler over simmering
water until foamy. Continue beating, gradually adding 1/2 cup sugar until egg whites are
stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with
freshly whipped cream.
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