Pumpkin-Rum Chiffon Pie

Makes 1 pie

Simpson

ingredients

Orange-Gingersnap Crumb Crust

1 1/4 cups finely crushed gingersnap crumbs
1/4 cup softend butter or margarine
1 teaspoon grated orange rind
1/4 teaspoon ginger

Pie filling

3/4 cup milk
2 envelopes unflavored gelatin
2 eggs, separated
6 tablespoons sugar
1 1/2 cups canned pumpkin
2 tablespoons dark rum
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup heavy cream, whipped

Orange-Almond Topping

1/2 cup toasted sliced almonds
1 tablespoon sugar
1 teaspoon grated orange rind

directions

Prepare crust

1
Mix gingersnap crumbs and softend butter. Add orange rind and ginger. Press into a 9" piepan and bake in moderate oven (375°F) for 8 minutes.
2
Chill crust.

Prepare Filling

Put milk in heavy saucepan and sprinkle with gelatin. Let stand a few minutes, then heat gently, stirring until gelatin is dissolved. Beat egg yolks and 4 tablespoons sugar until light and fluffy. When milk begins to boil, stir slowly into egg yolks. Add pumpkin, rum and spices and mix well. Chill in refrigerator, stirring frequently, until very thick, or set in bowl of ice water. Beat egg whites until soft peaks form. Then gradually add remaining sugar and beat until stiff and glossy. Fold into pumpkin mixture, then fold in whipped cream. Turn into crust and sprinkle with topping. Chill several hours or overnight.

Orange-Almond Topping

Mix almonds, sugar and orange rind. Sprinkle over the top of the pie.

Source: Vela