Pumpkin Chiffon Pie - Marilyn Lavin (from Carol Cobabe)

Filling:

3 egg yolks

½ c. sugar

1 ¼ c. pumpkin

½ c. milk

½ tsp. salt

½ tsp. ginger

½ tsp. cinnamon

½ tsp. nutmeg

1 Tbsp Gelatin

¼ c. cold water

½ c. sugar

3 egg whites

Beat egg yolks & ½ c. sugar until light yellow.  Add pumpkin, milk, spices & salt.  Cook in double boiler until thick, about 10-15 minutes.  Dissolve gelatin in the cold water.  Stir into thickened pumpkin & stir.  Chill until cold.

Beat egg whites until peaks form & then add sugar.  Fold into pumpkin mixture. Pour pumpkin into graham cracker crust. 

Bake 350 degrees 10 minutes.

Graham Cracker Crust:

1 ½ c. graham cracker crumbs (about 11 full-size crackers)
½ c. sugar
1 tsp. cinnamon
6 Tbsp. butter or margarine, melted

Combine ingredients & press into 9’ pie plate (save ½ c. of crumb mixture to sprinkle on top).