Dad's Pumpkin Chiffon Pie

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.

• Calories: 343 Calories

Ingredients

• 1 cup milk
• 3 eggs
• 2 tablespoons butter
• 1 cup pumpkin puree
• 1 (.25 ounce) package unflavored gelatin
• 2 teaspoons pumpkin pie spice
• 1 (16 ounce) package gingersnap cookies
• 0.5 teaspoon salt
• 0.25 cup water
• 0.5 cup white sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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).

Step 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.