This recipe is a chiffon pie; a nice change from the typical pumpkin pie; light and flavorful. By using a simple cracker crust, seasoned w/spice and molasses, one can save money (no fancy gingersnap cookies to make or buy!). Serves 6-8.

Ingredients:

• 1/2 c. melted butter
• 2 TBS. molasses
• 1 tsp. ginger (or fresh-grated)
• 1 1/2 c. crushed saltine-type crackers (whole wheat or regular), about 6 oz.
• 1/4 c. sugar (for crust)
• 1 c. sugar (divided, for yolks and whites)
• 3 eggs, separated
• 1 1/4 c. pumpkin (about 10 oz.)
• 1/2 c. milk
• 1/2 tsp. ea. salt, ginger, cinnamon, nutmeg
• Whipped cream for topping, if desired
  

Melt butter in med. lg. bowl in microwave: > 1/2 c. melted butter

Into melted butter, mix in: > 2 TBS. molasses > 1 tsp. ginger (or fresh-grated) > 1/4 c. sugar

Add cracker crumbs; mix well: > 1 1/2 c. crushed cracker crumbs

Reserve 1/4 c. or so of this mixture for topping the pie; bake it on aluminum foil in oven until toasty. Press the rest into 10" pie pan (9" will work also). Bake at 350 degrees for 10-15 minutes, until crust is set, lightly browned. Let cool.

Beat until thick (this takes some time, on high speed): > 3 yolks > 1/2 c. sugar

Soften gelatin in small (soup-size) ceramic bowl, by slowly sprinkling gelatin over the water: > 1/4 c. cold water > 1 TBS. (1 envelope) gelatin

In lg. microwaveable bowl, mix the following ingredients and stir well: > 1 1/4 c. pumpkin > 1/2 tsp. ea. salt, ginger, cinnamon, nutmeg

Microwave 1 minute or so, until hot: > 1/2 c. milk

Stir hot milk into pumpkin mixture; microwave 2-3 minutes, until mixture is hot. Into the hot mix, fold in: > Whipped egg yolk/sugar mixture

Microwave pumpkin/yolk mixture about 1 more minute; stir well. Mixture should thicken some.

Take gelatin softened in small bowl and microwave it 30 seconds or so, to completely "melt" it. Mix into hot pumpkin/yolk mixture.

Meanwhile, whip until soft peaks form: > 3 egg whites
To whipping egg whites, add and continue beating until stiff, glossy peaks form: > 1/2 c. sugar

Finally, fold whipped egg white mixture into the pumpkin mixture. Let cool just a few minutes in the refrigerator, so that it's firm enough to dollop into baked, cooled pie shell (but not so firm that it becomes stiff). Refrigerate 4 hours or overnight. Serve w/reserved, seasoned cracker crumbs and whipped cream, if desired.