Dad's Pumpkin Chiffon Pie

Step 1
Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.

Step 2
In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.

Step 3
Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.

Step 4
Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).

Step 5
Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.