Pumpkin Chiffon Pie
"This lighter-weight version of pumpkin pie has whipped cream folded in the filling and a festive gingersnap crust...."
INGREDIENTS
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Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
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1/2 cup sugar
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2 envelopes unflavored gelatin
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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3/4 cup milk
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2 egg yolks
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1 cup canned pumpkin
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1 cup whipping cream
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2 tablespoons sugar
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Whipped cream (optional)
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Chopped toasted pecans (optional)
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1/3 cup butter, melted
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1 1/4 cups finely crushed gingersnaps (20 to 22 cookies)
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1 1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/3 cup shortening
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4 - 5 tablespoons cold water
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