Pumpkin Chiffon Pie

Ingredients

• Gingersnap Crust (see recipe below)
  
• 1/2 cup sugar
• 2 envelopes unflavored gelatin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 2 egg yolks
• 1 cup canned pumpkin
• 1 cup whipping cream
• 2 tablespoons sugar
• Whipped cream (optional)
• Chopped toasted pecans (optional)

Directions

1. Prepare Gingersnap Crust or Baked Pastry
Shell; set aside.

2. For filling: In a heavy medium saucepan,
stir together the 1/2 cup sugar, gelatin, cinnamon,
allspice, salt, ginger, and nutmeg; stir in milk. Cook
and stir over medium heat until gelatin dissolves.

3. In a medium mixing bowl, slightly beat egg yolks
with a rotary beater or fork. Gradually stir about
half of the hot milk mixture into yolks. Pour yolk
mixture into hot filling in pan. Stir in pumpkin.
Bring to a gentle boil; reduce heat. Cook and stir
for 2 minutes more. Remove from heat. Transfer
to a large mixing bowl. Cover and chill until the
pumpkin mixture mounds when spooned, stirring
occasionally (1 to 1-1/2 hours).

4. In a chilled medium mixing bowl, combine the
whipping cream and the remaining 2 tablespoons
sugar. Beat with chilled beaters of an electric mixer
on medium speed until soft peaks form. Fold whipped
cream into pumpkin mixture. Cover and chill again
until mixture mounds when spooned (about 30
minutes).

5. Transfer the filling to Gingersnap Crust. Cover and
chill about 4 hours or until set. If desired, garnish with
additional whipped cream and top with pecans. Makes
8 servings.

Make-Ahead Tip: Pie can be assembled and chilled
overnight before serving.

Gingersnap Crust: Combine 1/3 cup melted butter and
1-1/4 cups finely crushed gingersnaps (20 to 22 cookies)
in a medium mixing bowl; toss to mix well. Spread evenly
into a 9-inch pie plate. Press onto bottom and up sides to
form a firm, even crust. Chill about 1 hour or until firm.
(Or, bake in a 375 degree F oven for 4 to 5 minutes or until
edge is lightly browned. Cool on a wire rack before filling.)
Makes 1 (9-inch) pie crust.

Graham Cracker Crust: To make a graham cracker crust,
prepare as above except stir 1/4 cup sugar into the melted
butter and substitute 1-1/4 cups finely crushed graham
crackers (about 18 squares) for the crushed gingersnaps.