Pumpkin Chiffon Pie

gingersnap crust:

1 1/4 cups fine crushed gingersnap cookies (about 22)    +    1/3 cup melted butter

Toss well, press onto the bottom and up the sides of a 9" pie plate.   Chill.

In a heavy saucepan, combine:

1/2 cup sugar     1 env unflavored gelatin     

1/2 teasp each:   cinnamon, allspice

1/4 teasp each:   salt, grd ginger,  grd nutmeg

Stir in:   3/4 cup milk.  Cook and stir over medium heat until the gelatin dissolves.

In another bowl, beat 2 egg yolks slightly.  Temper with some of the hot mixture,

then add into the kettle.  Add in:  1 cup canned pumpkin, bring all to a gentle boil, reduce

heat and cook and stir for 2 mins.  Remove from heat, cover and chill for 2 hours.

In a bowl, combine:  1 cup whipping cream with 2 Tablsp sugar.

Whip until soft peaks form....fold into pumpkin mixture, chill again for about 30 mins.

Transfer to crust.  Cover and chill at least 4 hours before serving.