dad's pumpkin chiffon pie

ingredients

• servings: 1
• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup white sugar
• 1 cup milk
• 1/2 teaspoon salt
• 2 teaspoons spice
• 2 tablespoons butter
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup water
• 1/2 cup white sugar
• 1 (16 ounce) package gingersnap cookies

recipe

• line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
• in a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
• 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.
• 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).
• whip egg whites with the reaming 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.