Dad's Pumpkin Chiffon Pie

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!
  • Serves: 1 person

Ingredients

Instructions

  1. Step 1

    Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  2. Step 2

    In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  3. 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.
  4. 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).
  5. 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.