Pumpkin Chiffon Pie with Ginger Snap Crust

I may have to attempt this one.  It sounds like something that my Pa would enjoy greatly.  I might not like it so much.  But still worth a shot I’m thinking.

This calls for a 9-inch pie plate just lined with ginger snaps.  I think I would crush them to equal about 2 cups, add 1/4 cup of butter and maybe a couple of tablespoons of sugar, like an oreo or graham cracker crust.  Then again, adding the chiffon to the cookie lined crust may turn them into a ooey-gooey mass of yumminess.  Your call.

Pumpkin Chiffon Pie with Ginger Snap Crust

for the crust:

Line a 9-inch pie plate with Old Fashioned Ginger Snaps, cutting enough in halves to stand up around inside of plate.  Fill with the Pumpkin Chiffon filling.

for the filling:

1 cup canned pumpkin

3 eggs, separated

1/2 cup sugar

1 cup milk

1/2 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons melted butter

1 tablespoon plain gelatin

1/4 cup cold water

1/2 cup sugar

Cook pumpkin in double boiler 10 minutes, stirring occasionally.  Mix egg yolks, 1/2 cup sugar, and milk.  Add to pumpkin with salt, spices and melted butter.  Stir and cook until of custard consistency.  Remove from heat, add gelatin, which has been softened in cold water, stir until dissolved.  Chill.  When mixture begins to stiffen, fold in stiffly beaten egg whites to which have been added the remaining 1/2 cup sugar.  Pour into ginger snap crust.  Chill 3 hours.  Top with whipped cream.

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