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Pumpkin Pie Deluxe


3 eggs, separated
1 cup sugar
1 1/4 cups pumpkin pulp
1/2 cup milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tablespoon gelatin
1/4 cup cold water
1 9-inch Gingersnap Pie Crust Shell (see below)
1 cup cream, whipped
1/4 cup light molasses
Shaved and toasted blanched nuts

Beat the egg yolks and 1/2 cup sugar until thick and lemon-colored. Cook with pumpkin, milk, salt and spices in a double boiler until thick. Soften gelatin in cold water, add to the hot pumpkin mixture, stir and cool. When it begins to stiffen, add remaining sugar and stiffly beaten egg whites. Pour into the pie shell and place in the refrigerator until set. Slowly fold the molasses into the whipped cream and, using a pastry tube, arrange a border around the pie; sprinkle nuts in the center.

GINGERSNAP PIE CRUST:
Line a 9-inch glass pie plate with a mixture of 1 1/4 cups gingersnap crumbs and 1/3 cup melted butter. Chill before using.




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