Mom's Pumpkin Chiffon Pie

• 1 box ginger snap cookies
• 1 cup (225 ml) canned pumpkin
• 3 eggs; separated
• 1/2 cup (125 ml) sugar
• 1 cup (225 ml) milk
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). ginger
• 1/4 tsp (1 ml). nutmeg
• 1 tsp (5 ml). cinnamon
• 2 tbsp (30 ml). melted butter
• 1 tbsp (15 ml). gelatin
• 1/4 cup (60 ml) cold water
• 1/2 cup (125 ml) sugar

1. Line a 9" glass pie plate with ginger snaps.
2. Cook pumpkin in a double boiler, stirring.
3. Mix egg yolks with sugar and milk and add to pumpkin with salt, spices, and butter.
4. Stir and cook to custard.
5. Add gelatin (dissolved in water), stir, and chill (helps to lay saran wrap on surface of custard so no skin forms).
6. Beat egg whites with other 1/2 cup (125 ml) of sugar and fold into the cooled custard.
7. Pour into ginger-snap lined plate and keep chilled.
8. Serve with sweetened whipped cream.

ginger snap cookies, pumpkin, eggs, sugar, milk, salt, ginger, nutmeg, cinnamon, butter, gelatin, cold water, sugar

Taken from online-cookbook.com/goto/cook/rpage/001C15 (may not work)