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Dad's Pumpkin Chiffon Pie Recipe

Recipe by: 106a802496d678ba

"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."

Directions
Ingredients
Nutrition

Directions

Prep
Cook
Ready In

1Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
2In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
3Separate 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.
4Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
5Whip 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.

Ingredients