Gaga'S Pumpkin Chiffon Pie

• 1 Cup Canned Pumpkin
• 3 eggs separated (3 whites & 3 yolks)
• 1/2 cup white sugar
• 1/4 cup Dark Brown Sugar
• 2 tbsp Butter
• 1 cup Half & Half
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1 pkg Knox Gelatin (softened w/1/4 cup water)
• Pie Crust:
• 1.5-2 Cups crushed Ginger Snap Cookies
• 1/4 Cup Butter, melted
• Whipped Cream for Topping:
• 1 cup heavy cream
• 1 tsp Vanilla extract
• 1 tbsp Sugar

1. 1. Caramelize brown sugar & 2 tbsp butter in double boiler.
2. 2. Add pumpkin and cook 10 minutes
3. 3. Combine egg yolks and half & half and add to pumpkin mixture. Stir in salt, spices and 1/4 c white sugar. Stir & cook until custard consistency. Remove from heat. Add gelatin. Cool mixture by setting in freezer or cold water bath.
4. 4. Make crust- mix melted butter with crushed ginger snap cookies and press into 9" deep pie pan.
5. 5. Beat egg whites with 1/4 cup of white sugar until stiff. Fold into cooled pumpkin mixture. Pour into crust. Chill 3 hours.
6. 6. Whip the heavy cream with vanilla and sugar to taste. Spread on cooled pie.

pumpkin, eggs, white sugar, brown sugar, butter, salt, ginger, nutmeg, cinnamon, gelatin, pie crust, ginger snap cookies, butter, heavy cream, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/gagas-pumpkin-chiffon-pie-50057656 (may not work)