Ingredients

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

Preparation

  1. Caramelize brown sugar & 2 tbsp butter in double boiler.
  2. Add pumpkin and cook 10 minutes
  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. Make crust- mix melted butter with crushed ginger snap cookies and press into 9" deep pie pan.
  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. Whip the heavy cream with vanilla and sugar to taste. Spread on cooled pie.