Pumpkin Chiffon Pie Flavored With Ginger
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Triple sec/Cointreau||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Gingersnap crust||1⁄2 Cup (8 tbs), baked|
In top part of small double boiler mix gelatin, 1/3 cup sugar, the salt, and ginger.
Stir in water.
Then beat in egg yolks, one at a time.
Add Triple Sec and cook over simmering water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened.
Remove from heat and stir in pumpkin.
Beat egg whites until stiff but not dry.
Gradually add remaining 1/3 cup sugar and beat until very stiff.
Fold in gelatin mixture and whipped cream.
Pile lightly into cold Crumb Crust and chill until firm.
Decorate with more whipped cream and with candied ginger if desired.