Pumpkin Chiffon Pie

By seamline

Janey's recipe
Brought to Thanksgiving 2015
PIe - I used gluten free ginger snaps, non-dairy margarine and non-dairy milk.

Ingredients

• GINGERSNAP CRUST:
• Combine:
• 1-2/3 1-2/3 22-25 cup gingersnap crumbs (about 22-25 gingersnaps, depending on brand)
• 1/4 1/4 1/4 cup melted butter
• 1/4 1/4 1/4 cup sugar
• 9-inch into bottom and sides of a 9-inch pie plate. Chill.
• FILLING:
• 1 in top of double boiler, or heat in microwave, 1 cup canned or cooked pumpkin
• Use double boiler for the next step:
• Put heated pumpkin in top of double boiler (and water in the bottom of the double boiler)
• to pumpkin:
• 4 4 4 egg yolks
• 1 1 1 cup milk
• 2 2 2 Tablespoons butter
• Add the following dry ingredients which you should mix together first before adding:
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp ginger
• 1/4 1/4 1/4 tsp nutmeg
• 1 1 1 tsp cinnamon

Details

Servings 8
Preparation time 60mins
Cooking time 60mins
Adapted from google.com

Preparation

Step 1

Stir and cook until of custard consistency (15-20 minutes) and remove from heat.

Add to the pumpkin custard mixture:

1 envelope of unflavored gelatin, which has been softened in ¼ cup of water. (Takes about 5 minutes to soften so do that while you are cooking the pumpkin mixture.)

Chill pumpkin mixture for about 45 minutes or so in the refrigerator until mixture begins to thicken.

Fold in:

4 egg whites, stiffly beaten with ½ cup sugar. (Beat egg whites and sugar while pumpkin custard is chilling.)

Pour into chilled crust. Chill or freeze. Serve topped with whipped cream.