Dad's Pumpkin Chiffon Pie

Recipe View Prepare the Gingersnap Crust (15 minutes): Line the bottom of a 9-inch pie pan with whole gingersnap cookies, breaking them as needed to cover the surface completely. Reserve any leftover crumbs.

Recipe View Cook the Pumpkin Base (10 minutes): In a medium saucepan over medium heat, cook the pumpkin puree, stirring frequently, until heated through.

Recipe View Create the Custard (15 minutes): In a separate bowl, whisk together the egg yolks, 1/4 cup of the sugar, milk, salt, pumpkin pie spice, and butter. Add this mixture to the heated pumpkin puree. Cook, stirring constantly, until the mixture thickens to a custard consistency. Remove from heat.

Recipe View Bloom the Gelatin (5 minutes): In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it stand for 5 minutes to soften.

Recipe View Incorporate the Gelatin (2 minutes): Stir the softened gelatin into the warm pumpkin mixture until completely dissolved.

Recipe View Chill Until Partially Set (1.5 hours): Let the pumpkin mixture cool slightly, then cover and chill in the refrigerator until it begins to stiffen, about 1.5 hours.

Recipe View Whip the Egg Whites (5 minutes): While the pumpkin mixture is chilling, in a clean, dry bowl, whip the egg whites with the remaining 1/4 cup sugar until stiff, glossy peaks form.

Recipe View Fold and Fill (10 minutes): Gently fold the whipped egg whites into the partially set pumpkin mixture until just combined. Spoon the mixture into the prepared gingersnap crust.

Recipe View Chill to Set (3 hours): Cover the pie and chill in the refrigerator for at least 3 hours, or until completely set.

Recipe View Serve: Garnish with whipped cream or a dusting of pumpkin pie spice before serving.