Layered Pumpkin Chiffon Pie
|Gingersnap graham crust||1|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Egg yolks||3 , beaten|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs), sifted|
|Ground cinnamon||1⁄4 Teaspoon|
Prepare Gingersnap-Graham Crust; press crumb mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 375° oven for 4 to 5 minutes or till browned.
In saucepan combine the 1/3 cup granulated sugar, gelatin, salt, the 1/2 teaspoon cinnamon, allspice, ginger, and nutmeg.
Combine egg yolks, pumpkin, and milk; stir into gelatin mixture in saucepan.
Cook and stir over medium heat till gelatin dissolves and mixture thickens slightly.
Remove from heat.
Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add the 1/4 cup granulated sugar, beating till stiff peaks form.
When gelatin is consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Pile half the egg white-gelatin mixture into baked crumb crust; set remainder aside.
Combine whipping cream, powdered sugar, vanilla, and the 1/4 teaspoon cinnamon.
Cover and refrigerate half the mixture.
Whip remaining half till soft peaks form; spread over egg white-gelatin layer in crumb crust.
Top with remaining gelatin mixture; chill several hours or overnight till set.
To serve, whip reserved whipping cream mixture and pass with pie.
Cover; chill to store.