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 or canned 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. Set aside. 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 crust. Chill. To serve, top with whipped cream and drained mandarin orange slices, if desired. Jane Lavender, Moundville (Tuscaloosa County)