PUMPKIN PIE

Ingredients

Gingersnaps
1 envelope unflavored gelatin
1/2 cup cold water
3 beaten egg yolks
1/2 cup milk
15 large marshmallows
1 cup cooked pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 egg whites
1/4 cup sugar

Preparation

Arrange gingersnaps to cover bottom of a 9-inch pie plate; stand more gingersnaps up around edges of plate. In a small bowl, dissolve gelatin in cold water; set aside. In a saucepan, combine egg yolks, milk, pumpkin and marshmallows. Cook over low heat, stirring constantly, until thickened. Remove from heat; add dissolved gelatin, stirring until smooth. Stir in salt and spices; let cool. In a bowl, beat egg whites until stiff, gradually adding sugar. Fold into cooled pumpkin mixture. Pour over crust. Chill. To serve, top with whipped cream and drain mandarin orange slices, if desired.