Pumpkin Chiffon Pie

This is one of the pies that we had for Thanksgiving. The crust is made up of crushed gingersnaps that I made the day before with my friend Marian.

Ingredients: 

• 1 1/4 c pumpkin
• 1/2 c milk
• 1/16 t ginger (scant) {I just put in a small pinch)
• 1/2 t nutmeg
• 1 t cinnamon
• 1/2 t salt
• 3/4 c of sugar 
• 1/4 t orange zest 
• 3 eggs separated 
• 1 envelope gelatin
• 1/4 c of water

Combine first 6 ingredients & 1/2 c of sugar and egg yolks in a pan. Cook in heavy pan on med. or in double boiler until thickened. ( Tip: don't turn the heat on until everything is mixed together). Add gelatin to water in a small bowl and mix well / let it stand to absorb the water. Add to pumpkin mixture. Stir, take the pan of the heat, and let it cool until it mounds and is no longer hot/very warm. Whip egg whites & remaining sugar ( 1/4 c ) with the orange zest in a separate bowl. Add to pumpkin mixture and gently turn it over to mix it with a spatula. It is very important to try and handle it as least as possible / try not to let the pie loose any of the air inside ( the pies height ) Pour into pie pan with ginger snap crust, and ...

...ENJOY!  :)