Recipe Dad's Pumpkin Chiffon Pie (Thanksgiving)

Required Ingredients:

• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup white sugar
• 1 cup milk
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie 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

Preparing/Cooking:

• 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.

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