Grandma Sloman's Pumpkin Chiffon Pie (10-inch)
This is variously referred to as "the Cadillac of pies" or just "THE pie." It is the pie I (b. 1950) was brought up with, and it was rare, until recent years, to see recipes for pumpkin chiffon pies. It was (and is) mandatory in our family on all fall and winter holidays (though I DO try to switch to Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.

3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally less, but either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)

To slightly beaten egg yolks, add 1/2 cup sugar (see comment below), pumpkin, milk, spices, and salt. Cook, stirring, in a double boiler over boiling water till thickened. Add the gelatin, which has been softened in the water. Mix thoroughly and cool in refrigerator. When it begins to thicken, stir in the remaining 1/2 cup sugar. Then fold in the stiffly beaten egg whites. (Well, I probably stir about 1/4 cup sugar into the pumpkin mixture and beat the rest with the whites so they'll be more stable.) Pour into graham cracker crust and chill till firm. Serve topped with very lightly sweetened whipped cream (I think using confectioner's sugar makes this more stable) and candied ginger (cut in 1/8-1/4-inch dice). Jean B. via RFC

Graham Cracker Crust (gotta make this low-fat...but it's soooo good...)

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10-inch pie pan, Bake 10-15 minutes at 300 degrees F. Cool. Jean B. via RFC