This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only…also this was printed across a few columns so I snipped it together for the scan).

PUMPKIN CHIFFON PIE

Gingersnap Crust

1 3/4 cups gingersnap crumbs (about 30)
1/2 cup butter or margarine, melted
1/4 cup confectioners’ sugar

Pumpkin Filling

1 env unflavored gelatine
3 eggs
1 1/2 cups canned pumpkin
1 1/4 cups granulated sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

3/4 cup heavy cream, whipped stiff
Candied red cherries
Nutmeg

1. Make gingersnap crust: In medium bowl, combine crumbs, butter and confectioners’ sugar, stirring with fork to mix well.
2. With back of metal spoon, press crumb mixture on bottom and side (not on rim) of 9-inch pie plate. Refrigerate until ready to fill.
3. Make pumpkin filling: Sprinkle gelatine over 1/4 cup cold water in measuring cup; set aside to soften.
4. Separate eggs, placing whites in large bowl of electric mixer, yolks in double-boiler top. Set whites aside to warm to room temperature.
5. Beat egg yolks slightly with wooden spoon. Stir in pumpkin, 3/4 cup granulated sugar, the milk, salt, cinnamon, ginger and nutmeg.
6. Cook over boiling water (water should not touch bottom of double-boiler top), stirring frequently, until mixture becomes very thick–30 minutes.
7. Add gelatine, stirring until gelatine is dissolved. Remove pan from hot water. Turn into medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until mixture mounds when dropped from spoon–20 minutes.
8. Meanwhile, at high speed, beat whites until soft peaks form when beater is slowly raised. Beat in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when a beater is raised.
9. With rubber scraper or wire whisk, gently fold gelatine mixture into egg-white mixture just until combined.
10. Turn into pie shell, mounding in center. Refrigerate until firm–2 hours.
11. To serve: Decorate edge with whipped-cream ruching, put through pastry bag with number-5 rosette tip. Garnish with candied cherries and a sprinkling of nutmeg.

Makes 8 servings.

Note: This pie is better if not held overnight before serving.