This genteel dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling.
For the Crust
- 1½ cups crumbled ginger snaps
- ¼ cups sugar
- 1 tsp. ground cinnamon
- ⅓ cups melted butter
For the Filling
- 1 tbsp. gelatin
- 3 eggs, separated
- ¾ cups sugar
- 1¼ cups fresh cooked or canned pumpkin
- ½ cups milk
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. nutmeg
- For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9″ pie shell and bake for 7 minutes.
- For the filling: Soak gelatin in ¼ cup cold water. Beat egg yolks, ¼ cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool.
- Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining ½ cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like.