Layered Pumpkin Chiffon Pie
|Gingersnap crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||4 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1⁄2 Cup (8 tbs)|
|Mashed pumpkin||1 Cup (16 tbs) (Canned / Cooked)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
Combine crumbs and melted butter; press into 9-inch buttered pie plate.
Bake in 375° oven for 8 minutes; cool.
In saucepan, combine gelatin, the 1/3 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg.
Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat till mixture boils and gelatin dissolves.
Chill till partially set.
Beat egg whites to soft peaks.
Gradually add the remaining granulated sugar; beat to stiff peaks.
Fold into pumpkin mixture; pile half the mixture into cooled crust.
Combine whipping cream, the powdered sugar, vanilla, and remaining cinnamon; refrigerate half the mixture.
Whip remaining half and spread over pumpkin mixture.
Carefully top with remaining pumpkin; chill till firm.
To serve, whip reserved whipping cream mixture; pass with pie.