Frost on the Pumpkin Pie

Serves 8

Crust:
1 ½ c crushed ginger snaps or graham crackers
1/4 c melted butter
½ c powdered sugar

Mix crushed ginger snaps, butter and powdered sugar. Press into 10" pie plate. Bake at 325 for 10 minutes.

1c whipped cream
1 1/4 c sifted powdered sugar
½ tsp ground cinnamon
½ tsp vanilla

Whip cream until it peaks. Add 1 1/4 c sifted powdered sugar, ½ tsp cinnamon, ½ tsp vanilla. Beat till stiff peaks form, and chill till ready to use.

Pumpkin mixture:
3 egg yolks, reserving egg whites
1/3 c sugar
1 1/4 c cooked, mashed pumpkin
½ c milk
½ tsp each: salt, ground allspice, ginger, nutmeg, and cinnamon
1 Tbsp unflavored gelatin
1/4 c cold water
3 egg whites
1/4 c powdered sugar

Beat egg yolks; add sugar, pumpkin, milk, salt and spices. Mix well and cook over medium heat until it boils. Cook 2 minutes longer, stirring constantly. Remove from heat and add gelatin, which has been dissolved in cold water. Cool.

Beat egg whites till stiff; fold in 1/4 c powdered sugar. Fold into cooled pumpkin mixture.

Fill crust with layer of pumpkin mixture, a layer of one-half of the whipped cream (reserving the other half till later), then another layer of pumpkin. Chill 2 hours.

Before serving, top with remaining whipped cream.

Mae Mobley McKinnon

~~I don't usually post recipes until I have actually fixed it myself, but this is one Mother made several years ago that is really good to this gal who is not much on pumpkin pie. I think I would try it with canned pumpkin...Sandy B