Pumpkin Chiffon Pie

PUMPKIN CHIFFON PIE
Deliciously different pumpkin chiffon pie with a gingersnap crust!
~
Filling:
1 cup pumpkin puree
3 eggs
1 / 2 cup white sugar
1 cup milk
1 / 2 tsp. salt
1 / 2 tsp. ginger
1 / 2 tsp. nutmeg
1 / 2 tsp. cinnamon
2 Tbs. butter
1 (.25 ounce) package unflavored gelatin
1 / 4 cup water
1 / 2 cup white sugar
~
Crust:
2 cups crushed gingersnap cookies
6 Tbs. butter, melted
~
Topping:
1 / 2 pint whipped cream
Sugar to taste
~
Combine crushed gingersnaps and 6 Tbs. melted butter. Press in thebottom of a greased 9-inch pie pan.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. Add to pumpkin and cook over medium heat. Stirand bring to a boil. Cook for about 2 minutes or until mixture is ofa custard consistency. Remove from heat.Soften gelatin in the cold water and stir into the pumpkin mixtureuntil dissolved. Chill mixture until it begins to stiffen (about 11 / 2 hrs.).Whip egg whites with the remaining 1 / 2 cup sugar until stiff. Foldwhipped egg whites into the pumpkin mixture. Spoon mixture into theprepared pan and chill until set (about 4 hours). Serve topped withwhipped cream. Can make a day or two in advance.